When you have a ton of ingredients in your pantry and can’t figure out what to make for dinner, the easiest solution (at least to me) is to stuff something… especially when it comes to hungry guests. Portobello mushrooms provide the best base for stuffing, because not only are they sturdy, but they also have a meaty consistency that makes them filling and a great replacement for meat if you’re vegetarian.
This recipe only takes about half an hour and is enough to feed five with only a hearty salad as a side dish. Great for unexpected company!
5 portobello mushrooms, gills scraped out and discarded, stems chopped
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped
5 sausage links
1 clove garlic, chopped
3/4 c. panko breadcrumbs
3/4 c. grated parmesan cheese
1 c. crumbled feta cheese
Preheat oven to 425 degrees F.
- In a large skillet, cook sausage links. If using non-pork sausage, heat a bit of oil in the pan first so that they don’t stick. Transfer cooked sausage to a food processor, leaving the rendered fat in the skillet; chop sausage into small chunks and add to a large mixing bowl. In a smaller bowl, mix panko and parmesan and set aside.
- In the same skillet (add more oil if using non-pork sausage), add onion and garlic. Saute until softened, about 2 minutes. Add jalapeno, mushroom stems and bell pepper and cook until softened and water rendered from the veggies has evaporated, about five minutes. Remove from heat and add veggies to sausage bowl.
- Add feta and 1/2 c. panko mixture to the sausage mixture; combine well. Stuff each mushroom cap and top with the remaining 1/4 c. of panko mixture. Bake for about 15 minutes, until tops are golden brown. Drizzle with olive oil and serve warm.