Ingredients and Weight:
- 8 Portobello mushrooms, large size
- 300g of ground sausage (e.g., Italian or pork)
- 1 cup of chopped fresh spinach
- 1/2 cup of chopped shallots
- 1/4 cup of fresh breadcrumbs
- 2 tbsp of olive oil
- 1 tbsp of balsamic vinegar
- Salt and pepper to taste
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Clean the Portobello mushrooms, removing the stems and gills.
- In a mixing bowl, combine the ground sausage, spinach, shallots, and breadcrumbs. Season with salt and pepper.
- Stuff each mushroom with the sausage mixture, packing it firmly.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the sausage is cooked through.
- In the meantime, combine olive oil and balsamic vinegar to make a simple dressing.
- Remove from the oven and drizzle the dressing over the mushrooms.
- Serve warm with a side of your choice (e.g., roasted vegetables or mashed potatoes).
Nutritional Information: (Per serving)
- Calories: Approx. 300-350 (depending on the type of sausage used)
- Fat: 20-25g
- Carbohydrates: 20-25g
- Protein: 15-20g
Dish Characteristics:
- A unique combination of mushroom and sausage, offering a savory and hearty dish.
- The Portobello mushrooms provide a rich and earthy flavor, while the sausage adds a savory element.
- The balsamic vinegar dressing adds a touch of acidity, balancing the flavors.
User Comments:
- "Love the combination of mushroom and sausage! This dish was a hit at my dinner party."
- "The flavors were so well balanced, the dish was delicious."
- "The mushroom stuffing was so satisfying, will definitely make this again."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Use a good quality sausage for optimal flavor and texture.
- Preheat the oven thoroughly before baking the mushrooms to ensure even cooking.
- Do not overstuff the mushrooms, as they may split during baking.
