Recipe: Stuffed Portobello Mushrooms

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One of my favorite, easy (and potentially healthy) dinners is stuffed mushroom caps and one we have almost every time Costco or our local Sprouts has portabello caps in stock. You can be creative with the inner stuffing ingredients, and I tend to use whatever we have on hand at the moment. This batch is filled with spinach, turkey sausage and a topping of feta cheese, and leftover crushed garlic croutons. I sometimes also add rice, but I’m trying to get better about my carb intake, so I made J a side of rice for his while I had an arugula salad.

Stuffed Mushroom Caps

Ingredients:
4 mushroom caps (when I buy them, it’s usually in a pack of 4, so we the leftovers for lunch the next day)
1 cup of turkey or chicken sausage *(we use a pre-cooked sausage, so prep time is less)
3 cups of spinach
1 shallot
3 cloves of garlic (or to taste)
1/4 cup feta cheese
1/4 cup panko bread crumbs
Handful of scallions, chopped
1 TBS olive oil + more for cooking
1/4 teaspoon of cayenne
Salt and pepper to taste

1. Clean mushroom caps and remove stems
2. Chop shallot and garlic
3. Add chopped onion to a hot skillet with a little bit of olive oil and cook until softened.
4. When shallot is close to softened, add the garlic.
5. Once the garlic has become fragrant, add the turkey sausage and cook until browned.
5. Once sausage has been browned, add the spinach and cook until wilted (*if you are cooking with a pork or beef sausage, you will want to drain the grease from the pan before adding the spinach). Once spinach has been incorporated, set the pan aside to cool a bit.
6. Preheat the oven to 425 degrees
7. In a small bowl, mix the feta cheese, panko bread crumbs, cayenne, and salt and pepper in a bowl with enough olive oil to coat the ingredients, but not soak them.
8. Lightly grease a cookie sheet or pan.
9. You’re ready to fill your mushroom caps! Fill the mushroom caps with the sausage and spinach mixture and top off with about a tablespoon of the feta cheese mixture.
10. Once all of the caps have been filled, place the mushroom caps in your pan or on your cookie sheet. Cover in tinfoil and bake in your preheated oven until soft (at altitude, this is about 20 minutes, but be sure to check them often as cooking time may vary at sea level and from oven to oven). Once caps are baked, remove the tinfoil and broil on high for 1 minute, or until feta and panko bread crumbs start to brown.
11. While the caps are baking, finely chop your scallions.
12. Pull out of oven and top scallions.

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