Chicken Sausage Stuffed Portobello Mushrooms
Italian sausage mixed with hot peppers, stuffed into a portobello mushroom, topped with breadcrumbs and cheese, with Burrata cheese, drizzled with olive oil and baked in a basil tomato sauce.
Servings 2 servings
Calories: 792kcal
Ingredients
For the Easy Pasta Sauce
- 1 ½ cups crushed fire-roasted tomatoes sauce
- 2 tablespoon basil pesto
For the Stuffing
- 2 links sweet Italian chicken sausage casing removed
- ½ jalapeno pepper small diced
- ¼ medium onion small diced
- 2 garlic cloves chopped
- 1 large egg
- 4 tablespoons panko bread crumbs
- 2 tablespoon grated Italian cheese blend
For the Rest of the Baked Dish
- 2 large Portobello mushrooms stem and gills removed
- 4 ounces of burrata cheese ball
- salt and ground black pepper
- 4 ounces of dry spaghetti
- Basil leaves for garnish
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Set the Oven: Preheat the oven to 350 °F.
- Prepare the Baking Dish: Add the crushed tomatoes and pesto to an 8x8 baking dish and combine well.
- Prepare Chicken Sausage Stuffing: Add the Italian sausage, jalapeno, onion, garlic cloves, and egg in a medium mixing bowl. Divide the Italian cheese blend and panko bread crumbs. Then mix in one portion of the Italian cheese blend and panko bread crumbs in the bowl.
- Prepare Stuffed Mushrooms: Divide the chicken mixture and stuff each portobello mushroom. Then sprinkle and pack the top of each stuffed mushroom with the rest of the bread crumbs and Italian cheese blend.
- Baked the Stuffed Mushrooms: Place the stuffed portobello mushrooms in the baking dish, then put in the oven for 20 to 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Begin cooking the pasta.
- Cook the Pasta: Bring a pasta pot with salted water to boil and cook the spaghetti as instructed on the package to al dente. I suggest cooking it one minute under since you will not cool it down with cold water. Drain, add a splash of olive oil, and toss, then set aside.
- Add the Burrata: Once the portobello is cooked, remove it from the oven. Then cut the burrata in half, add to the sauce with the cut side up, lightly drizzle with olive oil, and season the cheese with salt and black pepper.
- Finish: Bake for 8 minutes. Then remove it from the oven and let it rest for 5 minutes before serving.
- Serve: Plate up the pasta. Then, with a large spoon, top one side of the spaghetti with a piece of the burrata cheese, then spoon on the sauce. Finally, top with the stuffed portabello mushroom and garnish with fresh basil leaves.
Video
Nutrition
Calories: 792kcal | Carbohydrates: 77g | Protein: 42g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 185mg | Sodium: 1516mg | Potassium: 543mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1936IU | Vitamin C: 11mg | Calcium: 473mg | Iron: 4mg
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