Stuffed Portobellos Recipe

Name: Stuffed Portobellos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Portobello Caps; Olive Oil; 1/2 Small Onion, Diced; Salt And Pepper; 2 Chicken Sausages, I Used Roasted Pepper And Asiago Flavored; 1 clove Garlic, Minced; 3/4 cups Sun-Dried Tomatoes, Chopped; 3 cups Baby Spinach; 1 teaspoon Lemom Juice; 2 Tablespoons Fresh Basil, Chopped; 1/2 cups Crumbled Goat Cheese, Divided; 1/4 cups Honey Balsamic Glaze

Servings: persons

4 Portobello Caps
Olive Oil
1/2 Small Onion, Diced
Salt And Pepper
2 Chicken Sausages, I Used Roasted Pepper And Asiago Flavored
1 clove Garlic, Minced
3/4 cups Sun-Dried Tomatoes, Chopped
3 cups Baby Spinach
1 teaspoon Lemom Juice
2 Tablespoons Fresh Basil, Chopped
1/2 cups Crumbled Goat Cheese, Divided
1/4 cups Honey Balsamic Glaze

1
Preheat your broiler.
2
Clean your mushroom caps and remove the stems.
3
Wrap a pan with foil, spray with nonstick spray and place your caps, gill-side down, on the pan.
4
Broil for 7 minutes.
5
Meanwhile, heat a drizzle of olive oil in a medium skillet.
6
Add the onions and season with salt.
7
Cook on medium high for 5 minutes.
8
Remove the sausage from their casings and crumble into the skillet.
9
Break up the sausage with a wooden spoon, add the garlic, and reduce heat to medium.
10
Cook for 3 minutes.
11
Remove caps from the oven and flip over.
12
Lower your oven to 400 degrees F. Let sit while you continue to cook the stuffing.
13
Add sun-dried tomatoes and black pepper to the skillet and saute for 3 more minutes.
14
Add the baby spinach and lemon juice and cook until just barely wilted.
15
Remove from heat and stir in the fresh basil and half of the goat cheese.
16
Top each mushroom cap with a quarter of the stuffing mixture and bake in the oven for 10 minutes.
17
Serve on a bed of fresh baby spinach or mixed greens, top each cap with the remaining goat cheese, and drizzle with honey balsamic glaze.

137

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 12 ingredients. The key ingredients include: 4 Portobello Caps, Olive Oil, 1/2 Small Onion, Diced, Salt And Pepper, and more.

Yes, Stuffed Portobellos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Portobellos

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