Stuffed Portobellos
Ingredients-
4 large portobello mushroom caps
1/2 cup ricotta cheese
1 egg white
2 chicken and apple sausage links (about 4ozs)
1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese
4 fresh basil leaves shredded
salt
pepper
olive oil
Method-
pre-heat oven to 350 degrees
clean mushrooms, remove stem and scrape away gills with spoon
mist or rub mushrooms with olive oil then sprinkle with a small amount of salt and fresh ground pepper
put each mushroom cap in the microwave for one minute on high, this jump starts the cooking process.
While nuking mushrooms, make stuffing-
Chicken and apple sausage comes precooked so just dice or throw in food processor and pulse a few times.
then add other ingredients, reserve some parmesan and bread crumbs to sprinkle on top of caps before baking.
spread stuffing mixture evenly divided among caps then top with reserved parmesan and bread crumbs. I then spray the top with that margarine spray to make the tops golden and crispy. But, you could also carefully dot with butter or skip it.
Bake the prepared caps on a tray in the middle of the oven for 20 minutes.
(4pts per cap)
What to serve them with????
These play nicely with a lot of different tastes. I made them last night with some Manichevitz egg noodles and a spinach salad with cranberries and almonds, also crusty whole wheat rolls from the freezer section in the grocery store. I tossed the noodles with butter and garlic and the kids ate the mushrooms chopped up over the noodles.
4 large portobello mushroom caps
1/2 cup ricotta cheese
1 egg white
2 chicken and apple sausage links (about 4ozs)
1/3 cup seasoned bread crumbs
1/4 cup parmesan cheese
4 fresh basil leaves shredded
salt
pepper
olive oil
Method-
pre-heat oven to 350 degrees
clean mushrooms, remove stem and scrape away gills with spoon
mist or rub mushrooms with olive oil then sprinkle with a small amount of salt and fresh ground pepper
put each mushroom cap in the microwave for one minute on high, this jump starts the cooking process.
While nuking mushrooms, make stuffing-
Chicken and apple sausage comes precooked so just dice or throw in food processor and pulse a few times.
then add other ingredients, reserve some parmesan and bread crumbs to sprinkle on top of caps before baking.
spread stuffing mixture evenly divided among caps then top with reserved parmesan and bread crumbs. I then spray the top with that margarine spray to make the tops golden and crispy. But, you could also carefully dot with butter or skip it.
Bake the prepared caps on a tray in the middle of the oven for 20 minutes.
(4pts per cap)
What to serve them with????
These play nicely with a lot of different tastes. I made them last night with some Manichevitz egg noodles and a spinach salad with cranberries and almonds, also crusty whole wheat rolls from the freezer section in the grocery store. I tossed the noodles with butter and garlic and the kids ate the mushrooms chopped up over the noodles.