Many a time when I’m trying to prepare meals for the week, I often ask the hubby what he’d like, and more often than not, I get vague answers. This week was no exception. “Sausage” he says. I guess it’s not really that vague, but as far as meals go, I can’t have JUST sausage. I mean, I guess I could, but I had to make “sausage” more interesting than just plain ‘ol sausage.
I remembered my meatloaf patties with carrot slaw (that I have yet to blog about – it’s a Rachael Ray creation), which had spawned my Turkey Meatloaves, and I thought maybe I could do something similar with the glorious, made-on-the-premises, chicken sausage that they sell at Sprouts Farmers Market! While shopping, I saw these beautiful portabella mushroom caps, and knew instantly that I would make stuffed mushrooms! This meal has plenty of veggies, the arugula gives it a nice fresh and peppery aspect, and the balsamic glaze lends it’s acidity to cut through the earthiness of this recipe. Serve with a glass of chilly white wine, and you have a sophisticated, healthy meal!
What would you have done with “sausage”?
Chicken Sausage Stuffed Portabellas
By
Published: November 9, 2011
A sophisticated meal for a winter afternoon.
Ingredients
1 Tbsp Olive Oil
¾ C Onion, Diced
¾ C Celery, Diced
1 C Carrots, Diced
2 Slices Whole Wheat Bread, torn into small pieces/crumbs
1 Egg
½ C Parmesan Cheese, grated
4 Portabella Mushroom caps, cleaned and de-stemmed
4 Links Italian Chicken Sausage
4 C Arugula
½ C Balsamic vinegar, reduced by at least half.
Instructions
Heat oven to 350 F. While oven is warming, place the mushroom caps, cap side down on a sheet pan. Sauté onion, celery, and carrots in the olive oil until carrots are soft, about 10 minutes. Season the veggies with salt and pepper to your taste, then transfer to a plate to cool slightly. Remove the raw chicken sausage from their casings into a large bowl. Add in the breadcrumbs, egg, ¼ cup parmesan cheese, and veggie mixture, and mix until just combined. Shape the sausage mixture into four mounds and press into the mushroom caps, and bake for 30 minutes. While the mushrooms are baking, reduce your balsamic vinegar by placing in a small pot over high heat. Boil until the vinegar resembles a syrup, reducing it by more than half, and set aside. Top each stuffed mushroom with the remaining parmesan cheese, and place under broiler until melted, about 3-5 minutes. To plate, top with fresh arugula, and a drizzle of the balsamic glaze.
Serves 4.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Serving size: 1 Stuffed Portabella
Calories per serving: 424
Fat per serving: 19.1g
Cholesterol per serving: 57.3mg
Sodium per serving: 1,139mg
Carbohydrates per serving: 29.9g
Fiber per serving: 6.3g
Sugars per serving: 12.4g
Protein per serving: 34.6g
Wow. Stunning photos…and you have made me instantly starving. I should thank you, but there’s nothing to eat…
Thanks so much for your kind words, Charissa!