Healthy Stuffed Portobella Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These mushrooms are stuffed with lean turkey italian sausage, spinach, artichoke hearts and roasted red peppers. You can also use smaller mushrooms and serve as an appetizer. Ingredients:
4 tsp olive oil |
5 mushrooms, portobella |
1/3 cup balsamic vinegar |
4 cloves garlic, chopped |
1/4 small onion, chopped |
9 1/2 ounces spinach, cooked and drained |
14 ounce of artichoke hearts, chopped |
6 ounces sausage, lean turkey italian, cooked and decased |
4 1/2 ounces roasted red peppers, chopped |
1 tsp thyme |
1/3 cup breadcrumbs, 4c carb careful |
1/2 cup chicken broth |
4 ounces mozzarella cheese, part-skim, shredded |
Directions:
1. Preheat the oven to 400 degrees.
2. Pour 2 tsp of olive oil into a non-stick skillet and set heat on medium-high. Place mushrooms into pan and cook on one side for 3 minutes, flip over and cook on the other side for 3 more minutes. Salt and Pepper to taste. Pour balsamic vinegar over the mushrooms and reduce down to half. Remove the mushrooms from the pan and reserve.
3. Add chopped garlic and onion to pan with remaining 2 tsps of olive oil. Saute until onions are clear.
4. Add spinach, artichokes, cooked turkey sausage and red peppers to pan. Heat until hot.
5. Add breadcrumbs, chicken broth and cheese. Mix together.
6. When mixed through add salt and pepper to taste.
7. Place mushroom caps on cookie sheet (I line mine with foil, less cleanup) tops down.
8. Measure out 1 cup of stuffing mixture on to each cap.
9. Bake in oven for 15-20 minutes until brown.
10. Serve immediately.
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