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Stuffed Portobello Mushrooms

February 14, 2017


This is such an easy dish to prepare and has so much flavor. You can pair this with a simple salad or grilled/broiled asparagus or green beans and quartered tomatoes. I like to use either turkey Italian sausage or chicken Italian sausage.  It's leaner than pork and equally as tasty. You can add more vegetables and a quinoa/bean combo for a vegetarian version.


Ingredients:  (4 servings)

4 Portobello Mushrooms

5 oz. Baby Spinach

1 med. Red Bell Pepper (orange or yellow is great as well)

1 med. Red Onion

4 Garlic cloves, minced

12 oz. Turkey Italian Sausage

1/3 c Fresh Mozzarella Cheese, cubed

1/3 c Parmesan Cheese

1 med. Tomato


In a large pan over medium heat begin to cook the sausage, break it up as it cooks.


Clean the Portobello mushrooms and cut a light "X" on the back of each one. Lightly spray each back with cooking oil.  Place on foil lined tray.


Preheat the oven to 400.


If you are using turkey or chicken sausage there should be very little oil in the pan. If there is more than 1 T drain the oil.  Once the sausage has cooked add the onion and bell pepper, cook until soft. Now add the garlic and cook for 1 minute. Add the spinach and let this cook and allow the water to evaporate. Turn off the heat and add the cubed Mozzarella, stir. Now scoop the mixture into the mushroom caps and place back on the foil lined tray. Thinly slice the tomato and place the slices on top of each mushroom and top with Parmesan cheese. Bake at 400 for 20 minutes. 


Serve with a simple salad or some grilled vegetables.



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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com


© 2017 Cynthia's Creations, LLC.