Italian Stuffed Portobello Salad
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By Anonymous Salsa
Italian Stuffed Portobello Salad
3 steps
Prep:15minCook:30min
Updated at: Wed, 16 Aug 2023 16:51:48 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
7
Low
Nutrition per serving
Calories262.3 kcal (13%)
Total Fat16 g (23%)
Carbs16.1 g (6%)
Sugars8.4 g (9%)
Protein14.7 g (29%)
Sodium826.1 mg (41%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5portobello mushrooms
large, stems removed and discarded
1 tablespoonolive oil
0.5 poundsweet Italian sausage links
removed from casings
1sweet onion
small, finely chopped
1 jarroasted red peppers
drained and chopped
½ cupItalian Dressing
1 tablespoonfresh basil
finely chopped
2 tablespoonsgrated parmesan cheese
2 tablespoonsItalian-seasoned dry bread crumbs
6 cupsarugula
or baby spinach leaves
Instructions
Step 1
Preheat oven to 425º. Finely chop 1 mushroom cap.
Step 2
In 12-inch skillet, heat olive oil and brown sausage with chopped mushroom and onion. Add roasted peppers and dressing and cook 2 minutes; stir in basil. On baking sheet, arrange remaining 4 mushroom caps. Evenly top with sausage mixture, sprinkle with bread crumbs and cheese.
Step 3
Bake 20 minutes or until mushrooms are tender. Arrange mushrooms over arugula; serve with additional dressing and garnish with additional chopped basil.
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