STUFFED PORTABELLA MUSHROOMS
Instructions:
- Portabella mushrooms practically beg to be stuffed. Those huge caps almost look like dinner plates!
- 7 portabella mushroom caps (6–8 inches in diameter)
- 4 slices whole-grain bread
- 4 ounces ground turkey sausage or ground spicy Italian sausage
- ½ teaspoon caraway seeds
- ½ teaspoon ground sage
- 1 teaspoon extra virgin olive oil
- ½ cup onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 6 teaspoons grated Parmesan
- Lightly rinse the mushroom caps and wipe dry. Set aside 6 caps. Finely chop the seventh and put in a large mixing bowl. Set aside.
- Toast the 4 slices of bread in a toaster oven or on the broiler until crisp. Cut into small dice. Add the bread cubes to the chopped mushrooms.
- Heat a medium skillet over medium heat. Cook the sausage until no pink remains. Drain. Stir in caraway seeds and sage. Add to bowl with mushrooms and bread cubes.
- Add olive oil to skillet without rinsing it out. Heat over medium heat until oil releases its aroma, about 3 minutes.
- Add onion, celery, and garlic. Sauté until onion is translucent and garlic is golden, about 10 minutes. Add the vegetables to stuffing. Toss to thoroughly mix the dressing. Preheat oven to 400 degrees.
- Brush a cookie sheet or baking pan lightly with olive oil.
- Put remaining mushroom caps on the cookie sheet with the bottom sides up. Using a spoon, scoop stuffing evenly onto the 6 caps. Sprinkle each with a dash of sea salt and top each with 1 teaspoon grated Parmesan cheese.
- Put mushrooms in the oven and bake for 45 minutes, or until mushrooms are tender and topping is nicely browned.
- Serves 6.
One Response to STUFFED PORTABELLA MUSHROOMS