Sausage Stuffed Portobello

Sausage Stuffed Portobello

Sausage Stuffed Portobello: Large Portobello Mushroom caps, Turkey Sausage, Cream Cheese, Scallions, Salt & Pepper

Sausage Stuffed Portobello

If you think you don’t like stuffed mushrooms, think again. This one uses turkey sausage, which is lower in fat and also halal.

Ingredients

2 Large Portobello Mushroom caps

½ lb. Ground Turkey Sausage

4 ounces Cream Cheese

2 Scallions, finely diced

¼ tsp Salt and Pepper (or to taste)

To Prepare

Preheat the oven to 375 degrees F (190 C). Remove stems from the portobellos and finely dice the stems. Place the mushroom caps upside-down in a baking dish, and set the stems aside.

Heat a skillet on the stove at medium-high heat. Add the sausage and mushroom stems and brown well. Remove from heat and drain. While still hot, combine the sausage-mushroom mixture with the cream cheese, scallions, salt and pepper. Top each mushroom cap with equal parts of the stuffing mixture. Bake for 15 minutes, or until the mushrooms are tender.

Serves 2.

Healthy Crab Stuffed Portobello

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello

I started a new weight loss program, and this meal is approved since it’s low carb, high protein, and low fat. It’s also delicious!

Ingredients

2 Large Portobello Mushroom Caps

7 ounces Jumbo Lump Crabmeat

4 ounces Mozzarella Cheese

2 Cloves Minced Garlic

2 Tbsp Scallions, finely diced

2 Tbsp Red Capsicum, finely diced

2 Tbsp Grated Parmesan Cheese

½ tsp Black Pepper (or to taste)

½ tsp Dill

To Prepare

Preheat oven to 375 degrees F (190 C). Remove Mushroom stems and finely dice. Place mushroom caps topside-down in a baking dish.

In a medium sized bowl, gently combine Crabmeat, Mushroom stems, Mozzarella, Garlic, Scallions, Capsicum and Seasonings. Fill the Mushroom caps with the Crabmeat mixture, then top with Parmesan Cheese. Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted.

Serves 2.

Maryland Style Crabcake “Stuffed” Portobello

Maryland Style Crabcake "Stuffed" Portobello: Lump Crabmeat, Portobello mushroom caps, Mayonnaise, Mustard, Egg, Old Bay seasoning

Maryland Style Crabcake “Stuffed” Portobello: Lump Crabmeat, Portobello mushroom caps,  Panko, Mayonnaise, Mustard, Egg, Old Bay seasoning

Maryland Style Crabcake “Stuffed” Portobello

This is a recipe that I more or less “winged” when we invited some friends over for Labor Day, and I have been perfecting ever since. Enjoy!

Ingredients: 

16 ounces Lump Crabmeat

1 Egg

1/4 cup Mayonnaise

1 Tbsp Mustard

1/4 cup Panko (Japanese style breadcrumbs)

1 Tbsp Old Bay seasoning

4 Portobello mushrooms

Cooking oil (to cover the mushrooms when roasting)

To Prepare:

Preheat oven to 350 degrees Fahrenheit. Remove stems from the mushroom caps. Place caps upside-down in a baking dish and cover with cooking oil of choice. (I use red Palm oil.) Roast for 20 minutes.

In a mixing bowl, mix crabmeat, mayonnaise, mustard, egg, seasoning, and Panko. Chill until ready to use (when the mushroom caps are done). When caps are done roasting, turn them right side up, and place about a handful of crabmeat mixture on top of each mushroom cap. Broil on high for 15 minutes. Remove from oven and serve.

Makes 4 mushrooms.