Sunday, June 19, 2011

Stuffed Portobellos

This is another super healthy recipe that will most definitely fill you up. Most of the time we think of stuffed mushrooms as an appetizer (which these most certainly can be) topped with lots of cheese and stuffed mostly with breadcrumbs. Mine are stuffed with only veggies and chicken sausage, and topped with crumbled goat cheese.

I love al fresco chicken sausages. They are all natural, come in so many great flavor combinations, and you can recognize every ingredient you read on the back of the package. Plus they are fully cooked so all you have to do is brown them up. Which saves you time, and gets your dinner on the table faster. These were in my belly in less than 30 minutes!

These Stuffed Portobellos make a wonderful lunch or light dinner. I ate mine upon a bed of baby spinach and drizzled it with my honey balsamic glaze.

Stuffed Portobellos
recipe by Sabrina W. for eat.drink.and be merry.
serves 4, 1 portobello cap each 
4 large portobello mushroom caps
2 chicken sausage links, I used al fresco roasted pepper and asiago
3 cups fresh baby spinach, plus more for serving on
3/4 cups sun-dried tomatoes,chopped
1/2 a small onion, diced
1 clove garlic, minced
olive oil
salt & pepper
2 tablespoons fresh basil, chopped
1 teaspoon lemon juice
1/2 cup crumbled goat cheese
1/4 cup honey-balsamic glaze (optional)

Preheat your broiler. 

Clean your mushroom caps and remove the stems. Wrap a pan with foil, spray with not stick spray and place your caps, gill-side down, on the pan. Broil for 7 minutes.

Meanwhile, heat a drizzle of olive oil in a medium skillet. Add the onions and season with salt. Cook on medium hi for 5 minutes. Remove the sausage from their casings and crumble into skillet. (Save the other 2 sausage links for pasta or add them to a salad) Break up sausage with a wooden spoon, add the garlic, and reduce heat to medium. Cook for 3 minutes. 

Remove caps from the oven and flip over. Lower your oven to 400 degrees. Let sit while you continue to cook the stuffing. 

Add sun-dried tomatoes and black pepper to the skillet and saute for 3 more minutes. Add the baby spinach and lemon juice and cook until just barely wilted. Remove from heat and stir in the fresh basil and 1/2 of the goat cheese. 

Top each mushroom cap with a quarter of the stuffing mixture and bake in the oven for 10 minutes. Serve on a bed of fresh baby spinach or mixed greens, top each cap with the rest of the goat cheese, and drizzle with honey balsamic glaze.


24 comments:

Lindselicious said...

Yum love love stuffed portabellos! Love the idea of using chicken sausage.

Muriel Miller said...

Wow Sabrina! This looks delicious! And so fancy :)

something_good said...

Excellent recipe! I love portobello, especially grilled and served with grilled parmesan polenta - yummy!
great photos!

Lizzy said...

Wow, these must be fabulous...just reading the ingredients is making me hungry (not to mention the beautiful photos)!

Ellie said...

Wow...looks fantastic!!!

Parsley Sage said...

Mmm! These would have been great with the Honey-Balsamic Glazed sirloin with crumbled blue cheese I made last night ;)

Val said...

I want to reach through the screen and grab this.

Christine's Pantry said...

Great recipe!

Gloria said...

look amazing amd delicious, gloria

Spicie Foodie said...

Looks so delicious and healthy. Thanks for sharing your yummy recipe. Congrats on the Foodbuzz top9!

RavieNomNoms said...

Wow that is a really fabulous stuffed mushroom!

Danie said...

I've been searching high and low for a healthy and delicious stuffed mushroom recipe and this looks amazing! Can't wait to try it! Goat cheese is my absolute favorite!

Emily @ eat.drink.run. said...

wow those look really delicious! perfect summer meal!

gastronomic nomad said...

How beautiful! I can't wait to whip this out at the next party I go to this summer. Thanks for sharing!

Meagan said...

Hmm Maybe I should make this since I'm supposed to be doing healthy this week!

FoodSnots said...

These look bomb!! Am going to have to definitely give them a try!

Mary (Mary, Quite Culinary) said...

These look yummy and they combine 3 of my favorite things in one dish -- mushrooms, sun dried tomatoes, and sausage!

Elyse @The Cultural Dish said...

I just bought some mushrooms and now know which recipe to use! :)

Antonella said...

My oh my!!! I am going to have to give this a try... everything looks delish!! I am stopping by from the WhipperBerry Friday Flair where I've also linked up, pop on by if you get a chance.
Hugs, antonella :-)
http://quilling.blogspot.com/2011/06/wondrous-wednesday-patriotic-printable.html

Katie @ This Chick Cooks said...

What a delicious looking recipe! I LOVE mushrooms and your pictures are making my mouth water :) I'm your newest follower and I wanted to invite you to come by for the recipe swap I host each Wednesday. Have a good one!
KAtie

Donna said...

Yummy! These photos are mouth-watering! I have pinned this in my home cooking. I will be making these for sure!

Caitlin said...

this was absolutely amazing! my boyfriend is not easy to please and he said it was in the top 5 dishes I have made for him. thanks so much for the recipe!

Stevie said...

This is a great idea. I could use veggie sausage in mine and I'm usre that it would be really tasty, too.

Carlyn said...

Just made these tonight and they were fabulous! Very hearty and delicious and the balsamic reduction paired exceptionally well. I used "casual gourmet" brand chicken sausage (roasted red pepper and spinach flavor) and the casing didn't peel off well so I just chopped them up before adding to the skillet. Next time I think i'll just a bit less sundried tomato. Everyone loved it, thanks!

 

Design by: Designs by Jamie