Portobello Mushrooms Stuffed with Sausage and Swiss Chard

Organic
  • 3 tbsp Filippo Berio Organic Extra Virgin Olive Oil, divided
  • 1/3 cup Filippo Berio Tomato & Ricotta Pesto
  • 8 Portobello mushrooms, stems and gills removed
  • 1/2 tsp each salt and freshly ground pepper
  • 1 lb mild or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, chopped
  • 4 cups chopped Swiss chard
  • 1 cup shredded provolone or mozzarella cheese
  • 1/4 cup sliced fresh basil
    • PREPARATION

      • Preheat oven to 400°F. Line baking sheet with foil or parchment paper. Brush both sides of mushrooms with 2 tbsp of olive oil; season with salt and pepper. Arrange mushrooms, stem side up, on baking sheet. Roast for about 10 minutes or until slightly tender. Let cool.
      • Meanwhile, heat remaining olive oil in large nonstick skillet set over medium-high heat; crumble in sausage and cook for about 5 minutes or until lightly browned. Add onion and garlic; cook for 3 to 5 minutes or until softened.
      • Stir in pesto and tomatoes until well combined. Add Swiss chard; cover and cook for about 5 minutes or until wilted. Stir well and remove from heat. Divide mixture evenly among mushroom caps, mounding if necessary. Sprinkle with cheese.
      • Roast for 15 to 20 minutes or until mushrooms are tender and cheese is melted. Sprinkle with basil before serving.

      Tip: Use the sausage mixture to stuff hollowed-out zucchini or eggplants, or serve over cooked spaghetti squash.

    Prep Time

    15 min


    Cook Time

    40 min


    Total Time

    55 min


    Servings

    8

     


    X

    Categories

    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Roast

    World Cuisine:

    Product: Organic

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