Stuffed Portobello Mushrooms with roasted pepper sauce
Active Time: 40 minutes / Cook Time: 30 minutes / Total Time: 60 minutes
Makes 2 servings
- 2 large, firm Portobello mushrooms
- 8 ounces Italian sausage (if links, remove from casings)
- 1 shallot, chopped
- 2 cloves garlic, minced
- 1 plum tomato, diced
- 1/2 stalk celery, diced (1/4 cup)
- 1/2 teaspoon dried oregano
- 1 tablespoon chives, chopped
- 2 slices almond flour bread loaf, toasted until browned (from week 1)
- 2 tablespoons water or chicken or vegetable stock
- 3 cups thinly sliced savoy cabbage (from the leftover cabbage week 1)
- ½ small yellow onion, thinly sliced
- 1 12-15-ounce jar of roasted red peppers, drained
- 1 teaspoon apple cider vinegar
- 3 tablespoons olive oil
- Pre-heat oven to 350 degrees F.
- Brush mushrooms clean with a soft brush or kitchen towel. Remove stem and use a spoon to scrape away brown gills from mushroom cap. If the stems are tender, save the upper half and dice for use in the stuffing.
- Bake Portobello caps for 5 minutes, cap side up.
- Make bread crumbs by adding toast to a food processor. Alternatively, simply dice the bread with a knife.
- Remove mushrooms from oven and drain any liquid that is weeping from the mushrooms. Keep the oven on.
- In a medium sauté pan, over medium heat, sauté sausage crumbles thoroughly, about 8 minutes. Remove sausage from pan and set aside.
- Return pan to heat and add in shallots, garlic, celery, and mushroom stems. Sauté for 3-4 minutes.
- Add tomatoes, chives, oregano, and sausage crumbles and sauté 2 minutes more.
- Remove from heat and stir in water or stock and breadcrumbs.
- Divide the stuffing between the 2 mushroom caps. Save the skillet.
- Bake for 12-15 minutes, until heated through.
- While mushrooms are baking, return skillet to medium heat and add onions and cabbage. Sauté until soft and wilted and season with a dash of sea salt and pepper. Remove from heat.
- While mushrooms are baking, make your pepper sauce by combining roasted red peppers and vinegar in a food processor. Begin processing and slowly add olive oil in a steady stream until emulsified.
- To serve, top each cap with 2-3 tablespoons of sauce and serve alongside sautéed cabbage and onions.
- Store leftover sauce in an airtight container or sealable jar in the freezer.