Wednesday, April 18, 2012

Sausage and Sweet Pepper Stuffed Portabellas

This dish is usually gobbled up within seconds of hitting the table.  While we use whole portabellas, feel free to use smaller button mushrooms, bell peppers – whatever catches your eye at the market and seems like it could hold such wonders.     
1 lb Corridor Sausage Vietnamese Chicken Sausage
1 Cup Chopped Fresh Spinach
½ Cup Slow Jams Sweet Pepper Jam
5 Large Portabella Mushrooms

Preheat oven to 400 degrees and grease a baking sheet.  Hull the mushrooms so there is room to stuff them.  Place the inside mushroom pieces into a mixing bowl and add the Vietnamese Chicken Sausage, spinach and Sweet Pepper Jam.  Mix all ingredients until they are combined and stuff each mushroom. 
Bake the mushrooms at 400 degrees for 30 minutes.  After 30 minutes, you’re your broiler on and broil mushrooms for 5-8 minutes, keeping an eye on them so they don’t burn.  Serve in wedges, halves or individual caps.       

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