Ingredients
-
1
-
1
-
1
-
4
-
1
-
2
-
1/4
-
2
-
4
-
1/4
-
2
-
-
-
-
Directions
Fusion Stuffed Portobello Mushrooms, This dish is a fusion of Mediterranean and Asian seasoning It’s a celebration of complementary flavors, sweet and savory, perfect for a Sunday brunch or a light supper Make it a vegetarian option by using Morningstar Farms or similar crumbles in place of the Italian sausage flavored with a hint of sage , This dish is a fusion of Mediterranean and Asian seasoning It’s a celebration of complementary flavors, sweet and savory, perfect for a Sunday brunch or a light supper Make it a vegetarian option by using Morningstar Farms or similar crumbles in place of the Italian sausage flavored with a hint of sage
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Saute the Sausage Until Brown and Set Aside, Allowing It to Cool. Add Olive Oil to Make 1 T in the Pan and Saute the Oinion Until Carmelized and Golden Brown. Remove from Heat, Toss in the Arugula Leaves and Keep Gently Tossing Until the Leaves Are Wilted. Set Aside. |
|
3
Done
|
Mix the Ricotta Cheese, Crushed Pineapple, and Ginger Together With the Italian Sausage. |
|
4
Done
|
Brush the Portobello Mushrooms With the Sesame Oil and Invert Onto a Cookie Sheet or Roasting Pan. Sprinkle Lightly With Salt and Pepper. Bake For 6 Minutes. Remove from the Oven. |
|
5
Done
|
Take a Generous Scoop of the Sausage Mixture and Mound It Into a Mushroom Cap, Flattening the Top Somewat. Put a 1/2-Oz Slice of Brie Cheese on the Patty, Then Put One Quarter of the Onion-Arugula Mixture on Top. Sprinkle With the Chopped Macadamia Nuts. Repeat For the Remaining Three Mushrooms. |
|
6
Done
|
Bake at 350 For 15 Minutes, Until the Cheese Is Melted. |
