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Sausage-and-Quinoa-Topped Portobellos

Sausage-and-Quinoa-Topped Portobellos

Nutrition Facts
  • cal. (kcal) 322
  • Serving size: 6
  • Prep: 5 mins
  • Cook: 7 mins
  • Bake: 20 mins at 400°F
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by 2 people
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Ingredients

  • 1 pound mild pork sausage links, casings removed
  • 2/3 cup diced onion
  • 2 1/2 cups cooked quinoa
  • 1/4 cup fresh parsley leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 large egg, lightly beaten
  • 6 tablespoons shredded Asiago cheese
  • 3 tablespoons plain dry bread crumbs
  • 12 portobello mushroom caps
  • 9 cups mixed green salad (optional)

Directions

  1. Heat oven to 400 degrees . Heat a large nonstick skillet over medium-high heat. Crumble in sausage and add onion. Cook 5 minutes, breaking sausage apart with a wooden spoon.
  2. Stir in quinoa and cook 2 minutes. Remove from heat. Stir in parsley and balsamic vinegar and let cool slightly. Fold in egg and 3 tbsp of the shredded Asiago. In a small bowl, combine remaining 3 tbsp shredded Asiago and the bread crumbs.
  3. Coat rounded side of mushroom caps with nonstick cooking spray. Place rounded side down on 2 large baking sheets. Divide filling among mushroom caps, about 1/3 cup per portobello. Sprinkle each with 1/2 tbsp of the bread crumb mixture.
  4. Bake at 400 degrees for 18 to 20 minutes, until tops are browned and filling registers 160 degrees on an instant-read thermometer. Serve 2 mushroom caps per person with, if desired, 11/2 cups green salad on the side.

Nutrition Information for Sausage-and-Quinoa-Topped Portobellos

PER SERVING: 322 cal., 15 g total fat (5 g sat. fat), 63 mg chol., 632 mg sodium, 28 g carb. (4 g fiber), 18 g pro.

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