Sausage and Quinoa Topped Portobellos

MAKES: 5 Servings PREP: 5 minutes COOK: 7 minutes BAKE: at 400° for 20 minutes

CALORIES: 301 CARBS: 11g FAT: 16g PROTEIN: 30g SODIUM: 782g

photo (1)


  • 1 lb ground light mild pork sausage
  • 2/3 c diced onion
  • 2 1/2 c cooked quinoa
  • 1/4 c fresh chopped parsley
  • tbsp balsamic vinegar
  • 1 large egg
  • 6 tbsp shredded Asiago cheese
  • 3 tbsp dry bread crumbs
  • 10 Portobello mushroom caps


  1. Heat oven to 400º. Heat a large non-stick skillet.  Add in sausage and onion.  Cook 5 minutes breaking apart sausage.
  2. Stir in quinoa and cook 2 minutes.  Remove from heat and stir in parsley and vinegar. Let cool slightly.  Fold in egg and 3 tbsp of Asiago cheese.  In a small bowl, combine bread crumbs and 3 tbsp Asiago cheese.
  3. Coat rounded side of mushroom caps with non-stick spray.  Place rounded side down on cookie sheets.  Divide filling among mushroom caps, about 1/3 cup per mushroom.  Sprinkle each mushroom with 1/2 tbsp of bread crumb mixture,
  4. Bake at 400º for 18 to 20 minutes until tops are browned.  Serve two mushroom caps per person, if desired.
  5. Serve with salad on the side.

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