Receita
Chudda's Cuisine/Lounge
Jun 11, 2014
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STUFFED MUSHROOMS

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.

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Ingredients

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

flax seed

olive oil

kosher salt and pepper

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Directions

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.

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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Peel the skin off of the jalapeños and small dice.

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Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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