STUFFED PORTABELLAS WITH TURKEY SAUSAGE & GOUDA!
We don't eat a lot of pork sausage, but I do love it, so often times we substitute it with turkey sausage. I put together this recipe for a stuffed portabella mushroom cap topped with gouda cheese and boy did it come out tasty and much less calories and fat with the turkey sausage.
Provided by Amy H.
Categories Turkey
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Line a sheet pan with aluminum foil, then place a baking rack on top. Spry with cooking spray and set aside.
- 3. Remove the stems from the mushrooms, chop and set aside.
- 4. Use a large spoon to remove the gills from the mushrooms.
- 5. Add olive oil to a medium skillet, saute chopped mushrooms, onions, and green pepper and over medium heat until translucent. Add minced garlic and continue to saute for another minute or until fragrant.
- 6. Mix together, sausage, stuffing mix, egg whites, sauteed veggies, ground pepper and Parmesan cheese, thoroughly.
- 7. Divide filling into four large mushroom caps.
- 8. Bake at 350 degrees for 30 minutes.
- 9. Remove mushroom caps from ove and change oven setting to broil.
- 10. Top each mushroom cap with a slice of gouda cheese and place under the broiler until cheese is melted and beginning to brown. (This takes about five minutes using my broiler but this can differ with different ovens!)
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