Sometimes the best recipes come out of necessity. I mean, there I was, rummaging in the fridge, trying to decide what to make for dinner. I have a tomato that’s just starting to pucker, a carrot that’s beginning to dry out, a bit of onion left over from a previous meal, some parsley that’s looking a little ragged, and a couple of portobello mushrooms left over from some grilling I did last week. And let’s not forget the hot Italian chicken sausage in the freezer.
Sounds like the beginnings of a fantastic meal, right?
Of course you’re right. And, it’s easy too.
After a quick saute of the carrot and onion, I added some garlic and the chicken sausage until the sausage was browned and crumbled. Then I added in the tomato and let it cook until the tomato got soft and saucy. No need to add herbs because the sausage is already full of Italian seasonings.
I then simply removed the mixture from the heat, mixed in a little parmesan cheese, and stuffed the portobello mushrooms, mounding the meat mixture generously. Once topped with another sprinkle of parmesan cheese, I baked them in the oven for 30 minutes.
The result? Perfection. At once tender, hearty, and spicy, it’s a gourmet quality dish that’s ready in almost no time. It’s also perfectly adaptable to baby portobello mushrooms for a superb appetizer.
What are you making with your fridge finds tonight?
- Serves: 2 servings
- Calories: 349.3
- Fat: 15.7
- Saturated fat: 6.0
- Polyunsaturated fat: 0.7
- Monounsaturated fat: 4.7
- Carbohydrates: 19.3
- Sugar: 2.1
- Sodium: 1208.2
- Fiber: 4.5
- Protein: 35.2
- Cholesterol: 101.8
- ½ tbsp olive oil
- 1 large carrot, quartered lengthwise and diced
- ⅓ cup diced red onion
- 1 clove garlic, minced
- ½ lb. raw, bulk hot Italian chicken sausage
- 1 large tomato, chopped
- ¼ cup minced fresh Italian parsley
- 2 oz. shredded parmesan cheese, divided
- 2 portobello mushroom caps, stems removed and caps cleaned
- Preheat oven to 375F.
- Heat the olive oil in a medium skillet over medium heat.
- Add the carrot and red onion and cook for 5 minutes on medium.
- Stir in the garlic and chicken sausage and continue to cook until the sausage is browned and crumbled, stirring frequently.
- Add in the tomato and continue to cook until the tomato is soft and a sauce begins to form in the pan.
- Remove from heat and mix in the parsley and 1.5 oz. of the parmesan cheese.
- Place the mushroom caps on a baking sheet so that the tops are down and the stem side of the mushrooms are facing up.
- Stuff the mushroom caps with the sausage mixture, mounding it high above the mushroom caps.
- Top the mushrooms with the remaining parmesan cheese.
- Bake for 30 minutes, remove from oven and let sit for 5 minutes before serving.