Sausage Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
4
large
Portobello mushrooms
The filling
-
2
teaspoons
olive oil
-
1
lb
uncooked hot Italian poultry sausage
-
¼
cup
chopped onions
-
3
cloves
garlic
-
1 ½
cups
chopped fresh spinach
-
6
pieces
grape tomatoes
-
⅓
cup
unseasoned bread crumbs
-
⅓
cup
grated parmesan cheese
-
1
tablespoon
chopped fresh basil
-
1
teaspoon
fennel seed
-
1
teaspoon
dried oregano
-
½
teaspoon
dried parsley
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
-
1
large
egg white
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with aluminum foil.
- Remove the stems from the mushrooms, dice them, and reserve ⅓ cup.
- Scoop out the gills of the mushrooms and brush the tops with olive oil.
- In a skillet, cook the sausage over medium heat, breaking it apart until browned.
- Add onions and garlic to the skillet and cook until softened.
- Stir in the reserved mushroom stems, spinach, and tomatoes, cooking until the spinach wilts.
- Transfer the mixture to a bowl and mix in the bread crumbs, parmesan, basil, fennel, oregano, parsley, salt, pepper, and egg white.
- Stuff the mushroom caps with the filling and place them on the baking sheet.
- Bake for 15 minutes or until the stuffing is golden.
Nutrition Facts (estimated)
Servings
4
Calories
280
Total fat
13g
Total carbohydrates
17g
Total protein
24g
Sodium
0mg
Cholesterol
0mg
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