Normally I serve
sausage-and-cheese-stuffed (button) mushrooms for an appetizer, but today Zey’s Market had a special on creminis (baby portabella mushrooms) so I decided to
turn them into a dinner entrée. Since I had fresh spinach on hand, I threw it
in the mix and this in what I came up with . . .
Stuffed Baby Bellas — Creminis filled with sausage & spinach
8 baby portabella mushrooms (creminis)
½ to ¾ lb. ground pork sausage (we use Zey’s fresh ground sausage)
1 small onion, finely chopped
2 garlic cloves, finely chopped
⅛ to ¼ teaspoon red pepper flakes
3 to 4 handfuls fresh spinach, coarsely chopped
Kosher salt and fresh ground black pepper
2 to 3 tablespoons bread crumbs
About ¼ to cup shredded Cheddar cheese – divided use
-----
Cooked rice—I used brown basmati (about ¾ cup to 1 ½ cups of water) and cooked it according to package directions
1 to 2 carrots, finely chopped
Chopped chives for garnish if desired
- Preheat the oven to 400°.
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them.
- Arrange the mushroom caps (hollow side facing up) on a foil-lined rimmed baking sheet or dish. Leave some room around each mushroom to prevent caps from steaming.
- Add ground sausage to a hot skillet or pot, stirring to break up as it browns.
- Once it is broken up and nicely browned, add the onion, garlic, red pepper flakes, and chopped mushroom stems. Cook over medium heat until onions are tender.
- Add the spinach and salt and pepper to taste. Note: the moisture in the spinach will help deglaze the pan at this point.
- Remove most of the meat filling from the pot and place in in a bowl (any that remains will be used to flavor the rice). To the bowl of meat filling—stir in enough bread crumbs to make a firm mixture + most of the cheese.
- Divide stuffing among mushrooms, packing it to fill the cap in addition to creating a mound; top with any remaining cheese.
- Bake until the mushrooms are tender and the filling is cooked through, about 20 to 25 minutes.
- As mushrooms bake, add chopped carrots to the filling that remains in the pot. Add lid and cook until carrots are tender, about 5 to 8 minutes.
- Mix in cooked rice.
- To serve, either arrange mushrooms on top of a mound of rice or arrange rice on the side; garnish with snipped chives if desired.
Recipe without photos . . .
Stuffed Baby Bellas —
Creminis filled with sausage & spinach
8 baby portabella mushrooms (creminis)
½ to ¾ lb. ground pork sausage (we use Zey’s fresh ground
sausage)
1 small onion, finely chopped
2 garlic cloves, finely chopped
⅛ to ¼ teaspoon red pepper flakes
3 to 4 handfuls fresh spinach, coarsely chopped
Kosher salt and fresh ground black pepper
2 to 3 tablespoons bread crumbs
About ¼ to cup shredded Cheddar cheese – divided use
-----
Cooked rice—I used brown basmati (about ¾ cup to 1 ½ cups of
water) and cooked it according to package directions
1 to 2 carrots, finely chopped
Chopped chives for garnish if desired
- Preheat the oven to 400°.
- Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them.
- Arrange the mushroom caps (hollow side facing up) on a foil-lined rimmed baking sheet or dish. Leave some room around each mushroom to prevent caps from steaming.
- Add ground sausage to a hot skillet or pot, stirring to break up as it browns.
- Once it is broken up and nicely browned, add the onion, garlic, red pepper flakes, and chopped mushroom stems. Cook over medium heat until onions are tender.
- Add the spinach and salt and pepper to taste. Note: the moisture in the spinach will help deglaze the pan at this point.
- Remove most of the meat filling from the pot and place in in a bowl (any that remains will be used to flavor the rice). To the bowl of meat filling—stir in enough bread crumbs to make a firm mixture + most of the cheese.
- Divide stuffing among mushrooms, packing it to fill the cap in addition to creating a mound; top with any remaining cheese.
- Bake until the mushrooms are tender and the filling is cooked through, about 20 to 25 minutes.
- As mushrooms bake, add chopped carrots to the filling that remains in the pot. Add lid and cook until carrots are tender, about 5 to 8 minutes.
- Mix in cooked rice.
- To serve, either arrange mushrooms on top of a mound of rice
or arrange rice on the side; garnish with snipped chives if desired.
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