WTNH– Chefs Karen Lenahan and Sarah Fitzmauric showcase a clean and fresh recipe for Stuffed Portobello mushrooms that is simple, delicious, and high on nutritional value and flavor!
Lenahan is the owner of Small Kitchen Big Taste at 420 Sackett Point Road in North Haven. They are open Monday-Thursday 11-6 and Saturdays 10-3.
For more information, visit www.smallkitchen-bigtaste.com.
Spinach and Sausage Stuffed Portobello Mushrooms Recipe:
• 6-8 portobello caps (depending on their size)
• 2 T extra virgin olive oil
• 1 pound chicken sausage, stripped of casing
• 1/2 white onion, minced
• 1 clove garlic, minced
• 1/2 C ground almonds or almond meal
• 16 oz baby spinach
• salt and pepper to taste
• 1 egg
• crushed red pepper
Preheat the oven to 375 degrees F, and lightly brush a baking sheet with extra virgin olive oil.
Sauté the spinach in 1 T olive oil, and drain in a colander while you prepare the other ingredients.
Next, sauté the onion, garlic, a bit of salt and pepper, and crushed red pepper until fragrant and translucent. Add the almond meal to this mixture – it creates a creamy, almost decadent “sauce” that really thickens up and adds SO much to this dish!!
Let all the veggies cool a bit, then mix with the sausage, egg, and salt and pepper.
To assemble, lightly season the bello caps with salt and pepper, and fill each with the stuffing.
Bake for 20-30 minutes, or until browned, cooked through, and so fragrant you’ll drool.
Serve immediately. Enjoy!