For dinner, I threw together some sausage in a portobello mushroom. It was QUITE delicious, but with my girlfriend’s garnish, it turned into not only a feast for the stomach, but also a feast of the eyes. This was set up on a grey foam board background, taken with my XSi and a camera mounted flash. I moved in close with my lens, to create a small shadow near the bottom of the frame. Recipe follows the pictures.

Sausage-Stuffed Portobello Mushrooms - On the plate.

Sausage-Stuffed Portobello Mushrooms - On the grill

Sausage Stuffed Portobello Mushrooms

4 Portobello Mushrooms
16 oz Jimmy Dean Sage Sausage
1/3 cup bread crumbs
1/3 cup parmesan cheese
1 sprig fresh thyme
1 tsp Mrs Dash
2 cloves crushed Garlic
1 tsp seasoning salt
A bit of Extra Virgin Olive Oil

3 chopped green onions
2 chopped Roma Tomato
1 chopped Cucumber
3 chopped Radishes
Salad Mix
Ranch Dressing, diluted with milk

Lightly rub mushrooms with Olive Oil

Pre-heat grill to 400 degrees.

Cut off the Mushroom stems, and chop them up.

Cook the sausage until browned. Then, add chopped mushroom stems, thyme, Mrs Dash, and Seasoning salt. Mix well. Cook until the mushroom is soft, usually about 3 or so minutes. Toss in the crushed garlic, and cook for 30 seconds to 1 minute. Make sure all is mixed VERY well. Remove from heat.

Add breadcrumbs and parmesan cheese.

Divide filling among mushroom caps. Place the filling on the gill-side of the mushroom.

Turn off one burner, or move coals to one side, to set the grill up for indirect cooking. You want the rack hot, though. Put mushrooms on the grill for 10-15 minutes, or until soft, and stuffing has browned.

Place salad mix on plate, followed by 1 mushroom, then some green onion, tomatoes, cucumber, and radishes as garnish.

Dilute some ranch dressing with milk, to make it thinner than normal. Drizzle it over the salad and stuffed mushroom.