Italian Spinach and Sausage Stuffed Portobello Mushrooms
Created by brandy_girl on January 26, 2013
- Servings: 4
- Prep Time: 25m
- Cook Time: 40m
- Recipe #7935
Ingredients
- 4 large portobello mushrooms (or just purchase the caps)
- 8 ounces spinach, cooked, drained very well, then chopped
- 8 ounces bulk Italain sausage meat
- 2 garlic cloves, minced
- 1/3 cup finely chopped onion
- 1/2 cup ricotta cheese
- 1 cup shredded provolone cheese
- 3 tablespoons grated Parmesan cheese
- 1 tablespoons fresh herbs (your choice)
- 1 teaspoon dried basil (or thyme or sage or rosemany)
- Salt and ground pepper
- 4 large portobello mushrooms (or just purchase the caps)
How to Make
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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.
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Step 2: Place the mushroom caps on a baking sheet or in an ovenproof dish, underside up.
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Step 3: Divide the stuffing between the 4 mushrooms and smooth over.
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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.
Nutritional Facts
- 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