NOT YOUR CLASSIC SAUSAGE SHROOMS . A few notes on this recipe — Chances are you’ve been to a family party that has served creamy bread crumby sausage stuffed mushrooms and while those are amazing — I’m sorry to say this is not that recipe. Instead, I had one of those “wow I have a lot of random ingredients” nights and threw this dish together. It turned out really well and was incredibly satisfying, as well as very healthy. But you do you honey and mix in that sausage if it’s what you want/ have on hand! You can really sub in any veggies you have for this dish and make it your own. I ate two portobellos for dinner, but if you have more on hand, make extra for additional meals! Like many of my other recipes, you can channel any kind of spice profile you’re feeling here: Italian, Asian, Mexican, etc. I’ll call this version Italifornian.
HACKS:
1. If you’re trying to be vegan/veg and are still yearning for that sausage flavor or creaminess, mix in a tbsp of hummus or a tsp of fennel seeds.
2. At the beginning of each week I make a large batch of quinoa to mix and match into different recipes. It was a great addition to this recipe as it provided texture and additional protein!
3. I like to pre-cook my mushrooms for a few minutes so that they don’t require a lot of oven time once you’ve made the filling/mixture!
INGREDIENTS:
2 portobello mushrooms
evoo for drizzling!
1 chopped bell pepper
1/2 cup chopped kale
1/2 shallot minced
1 tsp evoo
1/4 cup + some rinsed quinoa (poured the rest of what was in the bag!)
1/2 cup water or stock for making quinoa
.5 cup Rao’s tomato basil sauce (the only brand of jarred sauce I’ll use!)
1 Dorot garlic clove
MAKE ME:
Preheat oven to 350 degrees
Rinse and de-gill portobello mushrooms, rinse again and pat dry. Set aside.
If you’re making the quinoa, add the [rinsed] quinoa and 1/2 cup water the a 4 quart pot and bring to a boil. Once it’s boiling, cover, reduce to a simmer and cook for ~10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork.
While the above is happening, drizzle a little EVOO, salt and pepper onto the shrooms and pop them into the oven for 8 minutes to begin cooking.
In a heated pan, add the evoo and the shallot and garlic clove. Cook until translucent and aromatic but not crispy — then add in the chopped bell pepper and kale, allow to cook for 5-7 more minutes or until veggies become softer and wilted. Once the quinoa is done, mix it into the pan.
Check shrooms to make sure they’re not over-cooked, you just want a few minutes of cooking to expedite the process.
Mix well and let veggies blend, then add in .5 cup of sauce! Mix again.
Add the mixture into the shrooms and throw back into the oven for 7 more minutes.
Take out and serve! Get creative with toppings but some ideas are parsley, almonds, avocado?!