Italian Spinach and Sausage Stuffed Portobello Mushrooms
Recipe: #7935
January 26, 2013
Categories: Side Dishes, Mushrooms, Spinach, Italian, Game/Sports Day, Sunday Dinner, Oven Bake, more
"Since I have a love affair with mushrooms this one popped out at me while searching for mushroom recipes"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (210.9 g)
- Calories 457.3
- Total Fat - 31.3 g
- Saturated Fat - 15.3 g
- Cholesterol - 104.2 mg
- Sodium - 416.4 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 0.8 g
- Sugars - 0.8 g
- Protein - 24.8 g
- Calcium - 390.7 mg
- Iron - 2.4 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Remove the mushroom stalk by cutting it where it joins the cap. Chop the stalk. Cook the bulk sausage with onion and chopped mushooms stalks until browned, Add in garlic. Cook a minute. drain fat. Remove from heat. Mix in all remaining ingredients.
Step 2
Place the mushroom caps on a baking sheet or in an ovenproof dish, underside up.
Step 3
Divide the stuffing between the 4 mushrooms and smooth over.
Step 4
Cook in the centre of a preheated oven at 400 °F for 20 to 25 minutes or until mushrooms are tender and the meat is cooked through.
Tips
No special items needed.
0 Reviews
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