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.
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)
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.