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    You are in: Home / Recipes / Fusion Stuffed Portobello Mushrooms Recipe
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    Fusion Stuffed Portobello Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    East Wind Goddess's Note:

    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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    Serves: 4


    stuffed ...

    Units: US | Metric


    1. 1
      Preheat oven to 350.
    2. 2
      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. 3
      Mix the ricotta cheese, crushed pineapple, and ginger together with the Italian sausage.
    4. 4
      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. 5
      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. 6
      Bake at 350 for 15 minutes, until the cheese is melted.

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    Nutritional Facts for Fusion Stuffed Portobello Mushrooms

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 514.1
    Calories from Fat 344
    Total Fat 38.2 g
    Saturated Fat 13.7 g
    Cholesterol 79.6 mg
    Sodium 799.9 mg
    Total Carbohydrate 14.1 g
    Dietary Fiber 2.5 g
    Sugars 6.3 g
    Protein 31.2 g

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