Stuffed Portobellinis
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This recipe makes 6 servings servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 286 |
| pro | 16 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 22 g |
| fibre | 7 g |
| chol | 32 mg |
| sodium | 440 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 45 |
| vit A | 3 |
| vit C | 27 |
| folate | 30 |
Ingredients
- 12 portobellini mushrooms, (2-1/2 to 4 inch/6 - 10 cm caps)
- 2 hot Italian sausages
- 1 tbsp olive oil
- 1 diced onion, small
- 4 minced cloves of garlic
- 1/4 tsp dried oregano
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry breadcrumbs
- 1/4 cup chopped fresh Italian parsley
- 2 tbsp dry white wine or chicken stock
- pinch salt
- pinch pepper
Preparation
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.
- Keywords : Appetizers; Snacks; Bake; Skillet; Mushrooms; Sausages; Parmesan; White wine;
