Seriously Stuffed Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My husband and I created this recipe for the Ready-Set-Cook Contest - Winter 2005. We think you will enjoy this with a fresh tossed salad and a nice glass of wine! Ingredients:
6 ounces boneless chicken breasts |
1 link italian sausage, casings removed |
2 tablespoons olive oil |
1/4 cup chopped onion |
1 clove garlic, minced |
1/4 cup white wine |
1/4 cup breadcrumbs |
1/4 cup fresh finely chopped spinach |
1 tablespoon grated parmesan cheese |
1 teaspoon basil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 large portabella mushrooms |
1 (8 ounce) can tomato sauce |
2 pinches dried oregano |
parmesan cheese, for garnish |
Directions:
1. In a large skillet, heat olive oil and add chicken, sausage, onions and garlic
2. Saute until chicken and sausage are almost done
3. Add white wine and finish cooking until chicken and sausage are done, about 5 minutes
4. Remove chicken and chop finely
5. Place chicken in a mixing bowl
6. Drain sausage mixture onto paper towels
7. Chop sausage mixture and place into bowl with chicken
8. Add bread crumbs, spinach, Parmesan cheese, basil, salt and pepper; mix well
9. Prepare portabellos by rinsing in cool water and blotting dry with a clean towel
10. Remove stems from portabellos
11. Spray a baking sheet with non-stick spray and heat oven to 350°F Generously stuff mushrooms with chicken mixture
12. Place mushrooms on prepared baking sheet and bake for 5 minutes
13. Remove from oven and pour tomato sauce over mushrooms
14. Sprinkle the top of each mushroom with a pinch of oregano
15. Return to oven and bake for 10 more minutes
16. Remove from oven and garnish with additional Parmesan cheese
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