Fusion Stuffed Portobello Mushrooms

"This dish is a fusion of Mediterranean and Asian seasoning. It's a celebration of complementary flavors, sweet and savory, perfect for a Sunday brunch or a light supper. Make it a vegetarian option by using Morningstar Farms or similar crumbles in place of the Italian sausage flavored with a hint of sage."
 
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Ready In:
30mins
Ingredients:
12
Yields:
4 stuffed caps
Serves:
4
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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
  • 14 cup crushed pineapple
  • 2 ounces brie cheese, divided 4 ways
  • 4 tablespoons macadamia nuts, chopped
  • 14 teaspoon ginger, crushed
  • 2 tablespoons sesame oil
  • salt and pepper
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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.

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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">
 
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