Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I've been searching for cranberry recipes on the internet so I can use up my cranberry stash! I found this interesting recipe courtesy of the Cape Cod Cranberry Growers' Association. I'm posting this for safe keeping, so I can find it when I want to use it. Enjoy! Cook time includes prep time. Ingredients:
6 portabella mushrooms |
4 cups mesclun |
1/4 cup dried sweetened cranberries |
1 complete recipe of cranberry and sausage prepared stuffing (see below) |
1 cup quinoa grain, uncooked |
1/2 lb sweet italian sausage, casings removed |
1/4 cup unsalted butter, melted |
1 cup leek, coarsely chopped |
1 cup celery, chopped |
2 teaspoons rosemary, chopped |
1 teaspoon thyme, chopped |
1 cup dried sweetened cranberries |
2 cups chicken stock |
1/4 cup goat cheese |
salt and pepper, to taste |
Directions:
1. 1. Gather all ingredients and chop vegetables and herbs.
2. 2. Place chicken stock and quinoa in sauce pan, cover and bring to boil over high heat.
3. 3. Reduce heat and simmer until liquid has been absorbed by the grain. (About 15 minutes.).
4. 4. Melt butter over medium heat in sauté pan, add sausage (casings removed) and sauté, stirring constantly, for 3 minutes.
5. 5. Add leeks and celery and continue to cook until leeks are translucent and sausage is cooked through.
6. 6. Add rosemary and thyme.
7. 7. Remove from heat and add to quinoa.
8. 8. Salt and pepper to taste.
9. Grilled Portabella Mushroom:.
10. 1. Scrape out center of mushroom caps (gills).
11. 2. Season caps with salt and pepper.
12. 3. Place on grill over medium heat for 5 – 8 minutes.
13. Assembly:.
14. 1. Place greens on center of serving platter.
15. 2. Stuff mushrooms with quinoa sausage stuffing.
16. 3. Place stuffed mushrooms on greens.
17. 4. Sprinkle mushrooms with goat cheese and sweetened dried cranberries.
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