The temperature crossed 50°F today. That was warm enough to get me out on the patio baking these stuffed portobellos in my Fast Eddy PG500 rather than the oven. I was disappointed that I couldn't taste a bit of smoke flavor.
Don't cook this recipe if you don't like the taste of portobellos. There's nothing in the stuffing to mask the mushroom taste, it just adds to it.
Ingredients2 Large (6-inch) portobello mushrooms (about 1¼ lbs.)
½ Lb. Italian turkey sausage
1 Small onion, chopped fine
2 Cloves of garlic, minced
¼ Cup fresh parsley, chopped
¼ Cup Italian breadcrumbs
2 Tablespoons grated parmesan cheese
1 Egg white
¼ Teaspoon salt
¼ Teaspoon ground pepper
DirectionsPreheat the pit to 350°F
Remove the stems and gills from the mushrooms' undersides and chop them rather fine. Set them aside for later use.
To make the stuffing, heat a skillet over medium-high heat. Add the sausage and stir it to break it up into small pieces.
Cook until it's no longer pink, 2-3 minutes.
Add the reserved mushroom parts, the onion and garlic, cook and stir until the sausage begins to brown, 6-7 minutes.
Transfer the mixture to a bowl and allow it to cool for 5 minutes.
Mix in the parsley, bread crumbs, cheese, egg white, salt and pepper. Mix well.
Stuff each mushroom cap with half of the mixture.
Place in an appropriate pan or on a baking sheet.
Bake until the mushroom caps are tender and browned, about 30 minutes.
Done.
This is pretty much a low-calorie entré. It's maybe 125 Calories per mushroom.
EDIT: Removed extra characters, like this 350°F and this don’t, caused by a server update.
