We just got back from vacation and all of my clothes are more snug that I’d like. I can’t blame vacation though, they were snug before we left! So, we’re trying to eat a little better and fit in some exercise. (Let’s see how long this lasts…). Plus, portobello mushrooms were on sale. 😉
These puppies are tasty and very filling – very “earthy” with a little zip of lemon. I’d imagine these would be a good vegetarian meal if you substituted the sausage for soy crumbles (or whatever they’re called). I used mild italian turkey sausage for mine. We also had brown rice cooked with vegetable broth as a side.
Original recipe was found here.
Sausage Stuffed Portobello Mushrooms
Serves 4; 40 minutes
1/2 lb Mild Italian turkey sausage
4 large portobella mushrooms, 4 to 5 inches wide
1/4 C Red onion diced
2 tsp Garlic minced
1 bag Baby spinach
1 Lemon zest & juice
Parmesan cheese, fresh grated
Preheat oven to 400 degrees.
In a sauté pan over medium heat brown sausage, 6 to 8 minutes. Once cooked through, move to a paper towel lined plate. Remove stems from mushrooms and dice, wash caps if necessary.
Sauté onion and garlic in sausage drippings until fragrant, 2 to 3 minutes. Season with salt and pepper to taste. Add spinach, sausage, mushroom stems, lemon zest and juice to pan. Cook until spinach is wilted and mixture is heated through, 7 to 8 minutes.
Let mixture cool slightly then spoon a quarter of it into each mushroom cap, top with parmesan cheese. Place on foil wrapped baking sheet and bake in a preheated 400° oven for 15 minutes or until cheese is melted. Then serve.