Sausage and Rice Stuffed Portobello Mushrooms
Before we dive straight into these oh-so-yum sausage and rice stuffed portobello mushrooms that you’re gonna luuuv, can we talk just a little bit about NEC? You might have noticed that last Sunday we launched a brand new design for the website. Can I get a big hooray?! We’ve been working hard on this one Solal and I. It might not seems like much but we’ve designed and rebuilt everything from scratch so yeah…it was a lot of work and I’m so happy to finally see it live! Can’t remember what it looked like before? Here you go:
Much better now, huh? I wanted something clean and very user-friendly so that you could easily browse NEC and find what you’re looking for in a snap. I’m not going to list all the new features because you probably don’t really care and I don’t want to be boring but here are a few of my favs.
My “favoritest” of all is the brand new visual recipe index. Have you checked it yet? From this page, you can search for a recipe using keywords like ingredients or title in case you already know what you’re looking for; you can also browse by categories and even by ingredients! My goal was really to make things easier for you guys, and I hope it will. You can check the visual recipe index here.
Another cool feature is the sharing bar that allows you to pin a recipe on Pinterest in about 3 seconds. Perfect for the Pinterest junkie in you.
We’ve also added at the bottom of each article a “next recipe” and “previous recipe” button so you can easily read another post without having to go back to the homepage.
Oh and of course, the site is fully responsive, which means that you can read it comfortably from any device: computer, smartphone, tablet…you name it!
We are still fixing a few bugs here and there so don’t hesitate to reach out if you spot one! I see Not Enough Cinnamon as a constant work in progress. We’ll keep tweaking the interface and adding new features with one goal in mind: making NEC a useful and pleasant experience for you. If you have feedback, something you like or don’t like about the website, feel free to share your thoughts in the comments below or email me (email@example.com). I’d be happy to hear from you!
Now…to these stuffed deliciousness!
I’ve been on a sausage kick lately and I want to put them everywhere. They were glorious with pasta and didn’t disappoint with these stuffed mushrooms. Ever since I’ve made my stuffed portobello mushrooms with ricotta, pesto and grilled haloumi recipe about 6 months ago, I knew I would have to try other stuffed mushroom recipes ’cause they are simply delicious and it’s a nice change to the stuffed tomatoes or stuffed eggplant I’m more used to. The stuffing is so good you’ll want to eat all of it before you get a chance to stuff the mushrooms. If you have some leftovers, the stuffing alone makes a great complete meal if you serve it with a few veggies on the side or a green salad. Enjoy!
Cal: 202 - Protein: 16.9g - Fat: 5g - Carbs: 21g - Fiber: 2g - Sugar: 2g
WW Old Points: 4 pts - Points: 5 pts
- 1 tsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 lb - 450 g seasoned sausage, casing removed and crumbled into small chunks (I used a mix of mushroom chicken sausages + garlic and herbs beef sausages)
- 2 cups cooked rice
- 1/4 cup parmesan cheese, shredded
- 1/4 cup fresh flat-leaf parsley, thinly chopped
- 6 large portobello mushroom caps
- Olive oil spray
- If you don't have any cooked rice leftovers, start by cooking about 1 cup of rice, following the package directions. Drain and set aside.
- Preheat oven to 350F/180C.
- Add olive oil, onion and garlic in a large non-stick skillet and cook for about 1 minute over medium heat. Add sausage and cook for 10 minutes, breaking it into small chunks again if needed. Turn off the heat and drain fat if any. In the same skillet, add cooked rice, parmesan, parsley and stir. Taste and adjust salt and pepper if needed.
- Arrange mushroom caps upside down in a baking dish. Stuff them with about 1/2 cup sausage and rice mixture each. Spray with a little olive oil and bake for 20 minutes. Serve warm on a bed of salad.