Stuffed Portobellinis

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 12 portobellini mushrooms (2-1/2 to 4 inch/6 - 10 cm caps)
  • 2 hot Italian sausages
  • 1 tablespoon olive oil
  • 1 onion small
  • 4 cloves of garlic
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup dry breadcrumbs
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons dry white wine
  • 2 tablespoons chicken stock
  • pinch salt
  • pinch pepper

Method

Brush dirt from mushrooms. Cut off and mince stems; set aside. Remove casings from sausages.

In nonstick skillet, heat oil over, medium-high heat; cook minced stems, sausage, onion, garlic and oregano, breaking up sausage with back of spoon, for 8 minutes or until sausage is no longer pink. Add 1/3 cup (75 mL) of the cheese bread crumbs, parsley, wine, salt and pepper; mix to combine. Divide among mushroom caps, mounding in centre.

Place on baking sheet; sprinkle with remaining cheese. Cover loosely with foil; bake in 375ºF (190ºC) oven for 20 minutes, or until mushrooms are tender. Uncover and broil for 2 minutes or until golden and bubbly.

Nutritional facts Per serving, about:

  • Sodium 440 mg
  • Protein 16 g
  • Calories 286.0
  • Total fat 17 g
  • Cholesterol 32 mg
  • Saturated fat 6 g
  • Total carbohydrate 22 g

%RDI

  • Iron 45.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Stuffed Portobellinis

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