Stuffed Portabello with Sausage
Makes 4 servings
|4||portabello mushroom caps, wiped clean with damp cloth|
|6||ounces reduced-fat bulk sausage|
|1||cup chopped yellow onion|
|1||medium red bell pepper, chopped|
|1||medium zucchini, chopped|
|1||teaspoon dried thyme|
|2||slices whole wheat bread, grated in blender or hand grater, (about 1 cup)|
|1/2||cup chopped fresh parsley leaves|
|Salt to taste|
- Preheat oven to 350°F. Remove stem from each mushroom cap. Chop stems and set aside.
- Coat both sides of each mushroom cap with cooking spray. Place on baking sheet and set aside.
- Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray. Add sausage and cook until browned, breaking up large pieces while cooking, stirring constantly. Drain cooked sausage on paper towels.
- To pan residue add onion, zucchini, mushroom stems and thyme. Cook 4 minutes or until onion is translucent, stirring frequently.
- Remove skillet from heat. Stir in sausage, bread crumbs, water, parsley and salt to taste. Top each mushroom with 3/4 cup filling and cover with foil. Bake 30 minutes or until tender.
- Remove from oven and let stand 5 minutes to absorb flavors. (Don't skip this step, the flavors mellow and blend with mushrooms.)
Serve with a salad of fresh spinach leaves, red onion and sweet grape tomatoes with a reduced-fat Ranch-style dressing, if it fits into your meal plan.
|Serving Size:||1 mushroom cap with 3/4 cup filling|
|Calories from Fat||19 %|
|Total Fat||3 g|
|Saturated Fat||1 g|
Check out more recipes for Pork