Giant Portabella stuffed Mushrooms with side salad (the Mac was for the kids, but I took some)
What a great healthy dinner and so flavor full. Check out below how its done!
What your gonna Need
1 lb plain or Italian Jimmy Dean Sausage ( maybe even 3/4 lb)- 4 Large (Giant) Portabella Mushrooms
- 3/4 cup Quinoa prepared
- 3/4 Cup chopped Parsley
- 1/2 Yellow Onion Chopped
- about a cup shredded Monterey Jack cheese
- 1 Green or Red Bell pepper Chopped
- 4 large minces Garlic cloves ( used about 3 table spoons of the already minced Garlic)
- 1 tablespoon butter
- 2 table spoons of olive oil
- Salt and Pepper
- Aluminum Foil
- Cookie Sheet
Here’s how you put it together
- De-stem and clean the Portabella mushrooms.
- To create a little more room you can clean out the gill as well.
- Pat dry with a paper towel and set aside
- Brown the Sausage in a medium fry pan on medium to low medium heat
- Stir often to avoid burning in the pan
- Crumble as is cooks
- Put in bowl and set aside ( don’t clean pan)
- Heat your oven to 375°
- Using the same pan, put in your butter and add the garlic. (If you like garlic add more that I mentioned above it cant hurt). Suttee for a min or two.
- Add 1 spoon olive oil
- Add the onions and green pepper. Suttee until tender.
- Add the Parsley and suttee for a min or two more.
- Add Sausage back to the mixture
- Add Quinoa to the mixture (use as much or as little as you like 3/4 cup was plenty for me)
- Mix the mixture all together and let warm on the stove
- Cover your cookie sheet in Foil and brush on the remaining olive oil on the foil
- Place you mushrooms on the cookie sheet cap side down, and pile on the stuffing (If you have extra add another mushroom).
- Cook in the oven for 15 min
- Remove from oven and cover with Monterey Jack Cheese
- Place back in oven for 5 min
Server these Right out of the oven. We added a Ceaser side salad ( Added Mac and cheese) and glass of Chardonnay
Let us know how you liked it and if you made any twists!!
