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Prep 15 mins
Cook 15 mins
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.
- 1 lb sweet Italian sausage, crumbled
- 1 onion, sweet (such as Vidalia or Maui)
- 1 tablespoon olive oil, as needed
- 4 portabella mushrooms, cleaned and patted dry
- 1 cup ricotta cheese
- 2 cups arugula, washed and rinsed
- 1⁄4 cup crushed pineapple
- 2 ounces brie cheese, divided 4 ways
- 4 tablespoons macadamia nuts, chopped
- 1⁄4 teaspoon ginger, crushed
- 2 tablespoons sesame oil
- salt and pepper
- Preheat oven to 350.
- 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.
- Mix the ricotta cheese, crushed pineapple, and ginger together with the Italian sausage.
- 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.
- 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.
- Bake at 350 for 15 minutes, until the cheese is melted.