Source: Family Circle

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Recipe Summary

prep:
5 mins
cook:
7 mins
bake:
20 mins
total:
32 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°. Heat a
    large nonstick skillet over
    medium-high heat. Crumble
    in sausage and add onion. Cook
    5 minutes, breaking sausage
    apart with a wooden spoon.

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  • Stir in quinoa and cook
    2 minutes. Remove from heat.
    Stir in parsley and balsamic
    vinegar and let cool slightly.
    Fold in egg and 3 tbsp of the
    shredded Asiago. In a small
    bowl, combine remaining
    3 tbsp shredded Asiago and
    the bread crumbs.

  • Coat rounded side of
    mushroom caps with nonstick
    cooking spray. Place rounded
    side down on 2 large baking
    sheets. Divide filling among
    mushroom caps, about 1/3 cup
    per portobello. Sprinkle each
    with 1/2 tbsp of the bread
    crumb mixture.

  • Bake at 400° for 18 to 20
    minutes, until tops are
    browned and filling registers
    160° on an instant-read
    thermometer. Serve 2
    mushroom caps per person
    with, if desired, 11/2 cups
    green salad on the side.

Nutrition Facts

322 calories; fat 15g; cholesterol 63mg; saturated fat 5g; carbohydrates 28g; insoluble fiber 4g; protein 18g; sodium 632mg.
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