Friday, February 10, 2017

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil (with instructions to make them gluten-free!)

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

Simple, savory dinners are one of my favorite things to make for my family. Though I do love big fancy complex meals with multiple side dishes, sometimes there’s nothing better than serving a hearty meal that’s all in one piece. The bonus of these sausage and goat cheese stuffed roasted portobello caps is that they’re stupidly simple to make, and even easier to customize.

Plus, this would be the perfect easy-yet-impressive dish to serve to your special someone if you're in a hurry but still want to be fancy.

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil

Ingredients:
2 portobello mushrooms, stems removed
2 chopped portobello stems
¼ cup crumbled goat cheese
½ lb crumbled cooked sausage
¼ cup french fried onions* (I made mine at home and made them gluten-free!)
1 egg
¼ cup bread crumbs* (or a piece of roughly chopped/shredded gluten-free bread)
Salt and pepper
Extra virgin olive oil
2-3 fresh basil leaves (shredded)



1. Preheat your oven to 450 degrees. Coat a baking sheet with cooking spray.


2. Place your mushroom caps rounded tops down, on your baking sheet and sprinkle with salt and pepper. Bake for about 20 minutes until they’re tender and meaty.


3. While your mushrooms roast, mix your breadcrumbs, sausage egg and goat cheese in a bowl, making sure that the mixture gets thoroughly coated in egg.


4. Pull your portobellos out of the oven, and top each with a generous amount of your sausage mixture, spreading it evenly inside the mushroom cap. Top with goat cheese and french fried onions, and put back in the oven until the egg is cooked, the top is browned and the cheese is melted, about 5-10 minutes.

5. Pull your mushrooms out of the oven, and top with fresh shredded basil.


Serve and enjoy!


**If you want to make this recipe gluten-free, you can do what I did and just shred a piece of gluten-free bread instead of bread crumbs, and I made my own french fried onions with Bob's Red Mill Gluten-free 1:1 baking flour-don't worry, recipe coming soon!)

If you want to be even fancier (or have a more balanced meal...you know health and stuff) you could serve these stuffed portobello caps over a bed of mixed salad greens. Which I did not do, because I just ate them the way they were...hey I was in a hurry!

Roasted Stuffed Portobello Caps with Sausage, Goat Cheese & Basil



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