Sausage-and-Quinoa-Topped Portobellos

Sausage-and-Quinoa-Topped Portobellos
Prep 5 m
Cook 7 m
Bake 20 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 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
Servings Per Recipe:
Per Serving: 322 kcal cal., 15 g Fat, total, 63 mg chol., 5 g sat. fat, 28 g carb., 4 g fiber, 18 g pro., 632 mg sodium