Saturday, March 7, 2009

Sausage and Spinach Stuffed Portobello Mushrooms



The pictures don't serve this recipe any justice. It tastes amazing. The mushrooms even taste all meaty. We've tried putting all different kinds of things into stuffed mushrooms before and it all tastes REALLY good. I don't know if you could make these taste badly. They could double as an appetizer but are perfect as a full meal. The best part is that they're really fast to make and can be pretty cheap if you use whatever you have on hand to stuff the mushrooms.

(Serves 2)

6 large flat mushrooms (we used Portobello)

Lots of spinach

2-3 Italian sausages

Half a bunch of asparagus

1 tomato

Mozzarella cheese

Olive oil

Garlic

You can put whatever you want into stuffing the mushrooms but this is just what we had on hand. Use smaller mushrooms and serve as a delicious appetizer.

  1. Brush mushrooms with a little olive oil and chopped garlic. Place under broiler for a minute or two just to soften and flavour the mushrooms a little. Take out of oven and place aside.
  2. Cut up sausage and fry up in a pan until cooked. You shouldn’t need to add any oil or butter because of all the fat in the sausages. Once sausages are cooked, add asparagus cut into 1.5 inch sections and stir fry until tender. Add as much spinach as you want, and cook until wilted.
  3. Spoon the sausage, asparagus and spinach on top of the mushrooms, add a slice of tomato and then put some mozzarella cheese on top.
  4. Put under broiler until cheese starts to bubble


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