Sausage-and-Quinoa-Topped Portobellos

Sausage-and-Quinoa-Topped Portobellos
Prep 5 mins Cook 7 mins Bake 400°F 20 mins


  • 1 pound mild pork sausage links, casings removed
  • 2/3 cup diced onion
  • 2 1/2 cups cooked quinoa
  • 1/4 cup fresh parsley leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 large egg, lightly beaten
  • 6 tablespoons shredded Asiago cheese
  • 3 tablespoons plain dry bread crumbs
  • 12 portobello mushroom caps
  • 9 cups mixed green salad (optional)

Make It

1. Heat oven to 400 degrees . 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.

2. 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.

3. 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.

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

Nutrition Facts

Amount Per Serving: cal. (kcal): 322, Fat, total (g): 15, chol. (mg): 63, sat. fat (g): 5, carb. (g): 28, fiber (g): 4, pro. (g): 18, sodium (mg): 632, Percent Daily Values are based on a 2,000 calorie diet.