I was in a pinch to make dinner the other night and was trying to make something out of what we had in the fridge (not uncommon lol!). I had some portobello mushrooms and some Aidells sausage that we normally use for breakfast. Well, here is what I came up with and guess what….Ludmilla loved it!!! It was super satisfying and delicious! You could add greens, more veggies, anything you love! It was so easy! This stuffed mushroom is in itself a whole meal.
6 large portobello mushrooms, gills removed and stems set aside and chopped
2 T. chopped fresh rosemary
2 T. chopped fresh thyme
2 T. chopped fresh oregano
1 onion finely chopped
2 T. minced garlic
2 bell peppers, finely chopped
4 roma tomatoes, diced
4 sausages (we used Aidells bacon pineapple pre-cooked), diced. You can use any type of sausage you like!
grated parmesan cheese
10 spears asparagus, cut into 1 inch pieces
kosher salt and pepper
Preheat oven to 400F
Brush mushroom caps on both sides with olive oil and season with salt and pepper. Set aside.
Preheat a large skillet on medium heat and add 1 T. olive oil. Add diced onion and peppers and sauté for 2 minutes or until translucent. Add minced garlic and sauté for an additional minute. Add herbs, asparagus and sausage and cook until heated through. Add tomatoes at the end and season with salt and pepper.
Fill mushrooms with sausage mix and sprinkle with flax seed and parmesan. Place on a greased sheet pan into preheated oven and cook until mushrooms begin to soften and flax seed/parmesan mixture is golden and melted.
Beijos e Tchau!