Wednesday, June 22, 2011

Leftover Makeover: Got Fungus??

This week I combined two things that needed using: leftover sage stuffing and some breakfast sausage. Our tiny little town market has this amazing sausage but it comes in a HUGE serving that we never use so I usually freeze half. This week I forgot and it worked out perfect because Stuffed Portobello Caps were the perfect dinner for the little one and I (daddy and my little fella are at a baseball game). She kept clapping for "more more"- so cute!

Sage and Sausage Stuffed Portabellos
1 cup leftover stuffing (mine was a boxed sage mix)
3/4 cup cooked and crumbled sausage
4 portobello caps (wiped clean/stems removed)
Coarse salt
Olive oil
Parmesan and chives to top

*Mix sausage and stuffing- add a couple heaping Tbsp of chopped portobello if you have an extra mushroom
*Drizzle the caps w/ oil and sprinkle with salt before grilling gills up for 4-5 minutes
*Top w/ stuffing and warm through in oven or on grill (indirect heat)
* Sprinkle w/ parm and chives

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