This month I have come up with a delicious stuffed portabello mushroom. Portabello mushrooms are low in calories, only 19 calories in a whole cup, plus they are practically fat free. They have a hearty, almost meaty, texture and taste. Because of that the portabello is a staple for vegetarians. In this months recipe I have added chicken sausage and I really think it adds a lot of flavor, but if you want you can just omit it!
Cheesey Stuffed Portabello Mushrooms
1 lb chicken sausage 6 Portobello mushrooms 5 oz spinach, fresh chopped 2 cups shredded zucchini 1 cup shredded carrots 1 cup bread crumbs 1 cup shredded mozzarella 1 cup ricotta cheese (low fat) ½ cup chopped celery ½ cup parmesan cheese 1 tsp granulated garlic 1 tsp Italian seasoning 1 tsp salt
6 slices of provolone to top stuffed mushrooms Pre heat oven to 350*
Squeeze the chicken sausage (turkey or pork will work great too) out of the casing into a frying pan and cook thoroughly. While the sausage is cooking, clean the portabello mushrooms. With a clean cloth or a sponge, wipe and rinse the top of the mushrooms. Break off the stem of the mushroom. I usually don’t get the underside of the mushroom wet. Put the mushrooms (with the underside up) on a foil covered sheet tray and set aside.
In a bowl put the chopped spinach, shredded zucchini, shredded carrot, bread crumbs, cheese, celery and spices, with your hand, mix together thoroughly. Then pack the stuffing into the mushrooms. You will have enough stuffing for 6 large mushrooms, about a cup of stuffing for each mushroom. If your mushrooms are smaller you can stuff more. When all the mushrooms are filled, place a piece of provolone cheese on top of each one, place in the pre heated oven for 35 minutes.
These are so delicious they are sure to become something you make regularly. They are hearty enough to be the main course or can be a side dish. And best of all they are packed with veggies.
Until next month If your looking for me …. I’ll be in the kitchen. Live, Love,
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