Stuffed Mushrooms With Beet Salad Recipe

Name: Stuffed Mushrooms With Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tbsp vegetable or olive oil; 3 None thin pork sausages; 1 None small Spanish onion, chopped; 2 tbsp fresh flat-leaf parsley leaves, chopped; 1/3 cup soft fresh breadcrumbs; 3 oz feta cheese, crumbled; 4 None portobello mushrooms, stems removed; 1 (15 oz) can beets, drained, cut into wedges; 2 oz baby arugula; 1/3 cup walnut pieces; 2 tsp red wine vinegar

Servings: persons

1/2 tbsp vegetable or olive oil
3 None thin pork sausages
1 None small Spanish onion, chopped
2 tbsp fresh flat-leaf parsley leaves, chopped
1/3 cup soft fresh breadcrumbs
3 oz feta cheese, crumbled
4 None portobello mushrooms, stems removed
1 (15 oz) can beets, drained, cut into wedges
2 oz baby arugula
1/3 cup walnut pieces
2 tsp red wine vinegar

1
Preheat oven 425u00b0F.
2
Heat 1 tbsp oil in a large frying pan over medium heat. Cook sausages for 5 mins, or until cooked through. Let cool then slice thinly.
3
Add onion to pan. Cook for 5 mins, or until soft. Remove from heat. Mix with sausage, parsley, breadcrumbs and feta. Season.
4
Arrange mushrooms, stem-side up, on a baking tray. Spoon feta mixture onto mushrooms. Bake for 10-12 mins, or until mushrooms are tender.
5
Combine beets, arugula and walnuts. Toss with remaining oil and vinegar.
6
Place mushrooms on serving plates. Serve with beet salad.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tbsp vegetable or olive oil, 3 None thin pork sausages, 1 None small Spanish onion, chopped, 2 tbsp fresh flat-leaf parsley leaves, chopped, and more.

Yes, Stuffed Mushrooms With Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stuffed Mushrooms With Beet Salad

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