portobellos

Sausage & Egg Stuffed Portobellos

Total Time: 30 Minutes

Servings: 4

Portabellos create the perfect individual serving size vessels that are not only fun but also edible. This unique breakfast recipe is quick, easy, and uses minimal ingredients. If you like any traditional Italian breakfast skillet, you’ll love this Italian Sausage Breakfast & Egg Stuffed Portobellos Recipe

Ingredients

  • 1 tbsp olive oil

  • 4 Large portabello mushrooms caps

  • Salt and pepper to taste

  • 8 oz. Italian sausage, crumbled

  • 1/2 cup Red bell pepper chopped

  • 1/4 cup chopped onions

  • 1/2 tsp Italian seasoning

  • 1/2 cup shredded Italian cheese blend

  • 4 Eggs

  • Freshly chopped chives and parsley for garnish

Preparation

  1. Preheat oven to 400˚ F and line a rimmed baking sheet with parchment paper.

  2. Take off the stem and with a spoon, remove the gills from the underside of mushroom caps to create space for the filling. Lay them on the rimmed baking sheet like little bowls.

  3. Brush the inside of mushroom caps with olive oil, season with salt and pepper, and roast in the oven for about 6 minutes.

  4. While mushrooms are cooking, browning the Italian sausage, breaking up the crumbles spatula. Once the sausage is browned stir in onions and bell peppers and cook for a couple of minutes until most of the moisture is gone. If there is a lot of moisture or oil left, push the mixture to one side, tilt the pan, and use a paper towel to wipe it up to the excess moisture.

  5. Dry off the excess liquid from inside the mushroom caps.

  6. Divide sausage mixture evenly among mushroom caps. Sprinkle each cap with shredded cheese, season with Italian seasoning, and return to the oven for 10 minutes until or until cheese is melted.

  7. Take the mushrooms out of the oven, carefully crack one egg inside each mushroom cap on top of the cheese, and add back to the oven for 10 minutes, or until the egg is to the desired doneness.

  8. Garnish with chopped chives and parsley and served immediately.

Marinated Portabello Mushroom Sandwiches

By: Co+op, stronger together

Total Time: 35 minutes

Servings: approximately 4

These marinated portabello sandwiches offer plenty of flavor and heft to please eaters of all types. 

Ingredients

  • 5 tablespoons olive oil

  • 5 tablespoons red wine vinegar

  • 1 1/2 teaspoons dried oregano

  • 1 1/2 teaspoons fennel seeds, crushed or ground

  • 1 pound portabello mushrooms

  • 1/2 red onion, thinly sliced

  • 4 ciabatta rolls

  • 4 ounces provolone cheese, sliced

  • 4 ounces shredded romaine lettuce

Sun-dried Pesto Spread

  • 1 cup sun-dried tomatoes

  • 1 clove garlic, peeled

  • 1/4 cup parsley leaves

  • 1/4 cup basil leaves

  • 2 tablespoons pine nuts

  • 2 tablespoons olive oil

  • 1/4 cup shredded Parmesan cheese

  • 1/2 cup water

  • Pinch of ground black pepper

Preparation

  1. Scrape out and discard the gills of each mushroom. Cut caps into 1/2-inch thick slices. In a small bowl, mix together the oil, vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portabellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside.

  2. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside.

  3. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper.

  4. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.

Serving Suggestion

Lightly grill the ciabatta rolls before assembling the sandwiches and serve with a tangy bean or balsamic potato salad. Olive lovers will appreciate a smear of tapenade in their sandwich. In a hurry? Use a prepared pesto.

Nutritional Information

522 calories, 23 g. fat, 24 mg. cholesterol, 797 mg. sodium, 60 g. carbohydrate, 9 g. fiber, 23 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.