Stuffed Portobellinis
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| pro | 286 cal 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% |
Suggested Recipes
-
12 portobellini mushrooms (2-1/2- to 4-in/6 to 10 cm caps)
2 hot italian sausages
1 tbsp (15 mL) olive oil
1 small onion, diced
4 cloves garlic, minced
1/4 tsp (1 mL) dried oregano
1/2 cup (125 mL) grated parmesan cheese
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) chopped fresh italian parsley
2 tbsp (25 mL) dry white wine or chicken stock
Pinch each salt and 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.
Tags:
Side Dish; Italian; Meat-Pork; Vegetables; Cheese/Other Dairy; Skillet; Bake; Entertaining;
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