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.

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