Portabello Mushrooms with Leeks and Sausage
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- 2 large
- portabello mushroom caps
- 4 to 6 oz
- fully-cooked, italian-flavored, low-fat chicken sausage (about two 6-inch links)
- red bell pepper
- 1 to 2 clove
- garlic or twice as much roasted garlic
- 3 oz
- laughing cow low fat cheese (3 wedges), plain or with garlic and herbs
- 1/4 c
- 1/4 c
- grated parmesan or romano cheese
1Preheat oven to 350F.
2Wash and remove the stems from the mushrooms. Optionally, dice the stems and add to the stuffing. Scrape most of the black gills from the caps with a spoon, trying not to break them. Discard the gills.
3Remove the skin from the sausage and cut into 1/4 to 1/2 inch dice.
4Peel and mince the garlic or roughly chop the roasted garlic.
5Remove the seeds and membranes from the bell pepper. Slice off 4 strips for decorating the mushrooms. Chop the remaining pepper into 1/4 inch dice.
6Microwave the cheese wedges and milk for 1 minute in a microwave safe cup. Stir to make a sauce. Don't worry about lumps.
7Mix the sausage, leeks, diced bell pepper, garlic, and sauce in a large bowl. Mound 1/2 of this mixture on each mushroom cap.
8Assembly: Place the mushroom caps, gill side up, in an oven save dish.
9Sprinkle 1/2 the cheese over each mushroom. Lay red pepper strips across the top to decorate.
10Bake at 350F for 20 minutes. Increase the oven temperature to 450F and cook an addition 10 to 15 minutes until hot and bubbly.
11Serve with with dressed, green salad.