Stuffed Portobello Mushrooms with Asparagus and Parmesan
2 large portobello mushrooms
100g, casing removed italian sausage
1/4 cup, grated parmesan
6 spears, trimmed asparagus
2 tbsp panko breadcrumbs
2 tbsp, chopped fresh parsley
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 tbsp olive oil
Preheat the oven to 200°C (400°F).
Remove the stems from the Portobello mushrooms and gently scrape out the gills. Brush the caps with olive oil and place them on a baking sheet lined with parchment paper.
In a skillet, cook the Italian sausage until browned. Add garlic powder, red pepper flakes, Panko breadcrumbs, Parmesan, and chopped parsley. Mix well.
Fill each mushroom cap with the sausage mixture, pressing gently to pack the filling. Arrange trimmed asparagus spears around the mushrooms on the baking sheet.
Bake in the preheated oven for 20-25 minutes until the mushrooms are tender and the filling is golden brown.
Before serving, sprinkle extra Parmesan cheese and fresh parsley on top. Serve the Stuffed Portobello Mushrooms with a side salad for a complete meal.
For a vegetarian option, substitute the Italian sausage with cooked quinoa or lentils for a plant-based protein alternative. You can also add chopped sun-dried tomatoes to the filling for an extra burst of flavor.
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298
12g
22g
18g
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