Sunday, October 25, 2015

Sausage Stuffed Portobello Mushrooms with Basil Cream Sauce


 If you're looking for a quick dinner that's packed with protein and veggies, look no further. Portobello mushrooms are the perfect vessel for the delicious sausage and veggie filling. And the basil cream sauce (which is much lower calorie than your average cream sauce) brings all the flavors together. After we finished our dinner, Josh and I agreed this dish would also be amazing topped with a fried egg, so give that a try if you have any leftovers!

1. Preheat oven to 350 degrees. Line a baking sheet with foil. 
2. Place mushrooms on the baking sheet stem side down, coat with cooking spray and cook for 8 minutes. 


3. Meanwhile, cook sausage in a large skillet over medium-high heat until browned. Transfer to a bowl. 


4. In the same skillet, add the shallot, red pepper and spinach and cook for 1 minute. Pour over the cooked sausage. 


5. To the same bowl, add the sundried tomatoes, parsley, basil, garlic powder, breadcrumbs, milk, cheese and eggs and stir to combine. Season with salt and pepper. 

6. Fill mushroom caps with the sausage mixture and cook in a baking dish for 20 minutes. 

7. While the mushrooms bake, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic powder and flour and cook for 30 seconds. Whisk in milk and chicken broth and cook until sauce is slightly thickened. Finish with cheese and basil; season with salt and pepper. 



8. Once the mushrooms come out of the oven, drizzle with sauce and serve. 


Sausage Stuffed Portobello Mushrooms with Basil Cream Sauce
Serves 4

All you need:
4 large portobello mushroom caps, stems and gills removed 
3/4 pound hot Italian sausage (or mild if you like)
2 shallots, minced 
1 red pepper, diced 
2 cups baby spinach 
1/4 cup julienned sundried tomatoes 
5 fresh basil leaves, chopped 
2 teaspoons garlic powder 
1 cup whole wheat panko breadcrumbs 
1/4 cup milk 
1/4 cup freshly grated Parmesan cheese 
2 eggs
Salt and pepper, to taste 

Cream Sauce
1 tablespoon olive oil
1 teaspoon garlic powder
2 tablespoons flour
1 cup milk
1/2 cup chicken broth 
1/4 cup freshly grated Parmesan cheese
5 fresh basil leaves, chopped 
Salt and pepper, to taste

All you do:
1. Preheat oven to 350 degrees. Line a baking sheet with foil. 
2. Place mushrooms on the baking sheet stem side down, coat with cooking spray and cook for 8 minutes. 
3. Meanwhile, cook sausage in a large skillet over medium-high heat until browned. Transfer to a bowl. 
4. In the same skillet, add the shallot, red pepper and spinach and cook for 1 minute. Pour over the cooked sausage. 
5. To the same bowl, add the sundried tomatoes, parsley, basil, garlic powder, breadcrumbs, milk, cheese and eggs and stir to combine. Season with salt and pepper. 
6. Fill mushroom caps with the sausage mixture and cook in a baking dish for 20 minutes. 
7. While the mushrooms bake, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic powder and flour and cook for 30 seconds. Whisk in milk and chicken broth and cook until sauce is slightly thickened. Finish with cheese and basil; season with salt and pepper. 
8. Once the mushrooms come out of the oven, drizzle with sauce and serve.
 

No comments:

Post a Comment