Fusion Stuffed Portobello Mushrooms
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
4 stuffed caps
- Serves:
- 4
ingredients
- 1 lb sweet Italian sausage, crumbled
- 1 onion, sweet (such as Vidalia or Maui)
- 1 tablespoon olive oil, as needed
- 4 portabella mushrooms, cleaned and patted dry
- 1 cup ricotta cheese
- 2 cups arugula, washed and rinsed
- 1⁄4 cup crushed pineapple
- 2 ounces brie cheese, divided 4 ways
- 4 tablespoons macadamia nuts, chopped
- 1⁄4 teaspoon ginger, crushed
- 2 tablespoons sesame oil
- salt and pepper
directions
- Preheat oven to 350.
- Saute the sausage until brown and set aside, allowing it to cool. Add olive oil to make 1 T in the pan and saute the oinion until carmelized and golden brown. Remove from heat, toss in the arugula leaves and keep gently tossing until the leaves are wilted. Set aside.
- Mix the ricotta cheese, crushed pineapple, and ginger together with the Italian sausage.
- Brush the portobello mushrooms with the sesame oil and invert onto a cookie sheet or roasting pan. Sprinkle lightly with salt and pepper. Bake for 6 minutes. Remove from the oven.
- Take a generous scoop of the sausage mixture and mound it into a mushroom cap, flattening the top somewat. Put a 1/2-oz slice of brie cheese on the patty, then put one quarter of the onion-arugula mixture on top. Sprinkle with the chopped macadamia nuts. Repeat for the remaining three mushrooms.
- Bake at 350 for 15 minutes, until the cheese is melted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif">
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">