Sausage-Stuffed Portobellos with Ricotta
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- Calories 630
- Protein 38g
- Total Carb 22g
- Total Fat 44g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 2 ounces
- shredded Parmesan cheese
- 4 teaspoons
- balsamic glaze
- 1 ounce
- cream cheese
- 1
- lemon
- 4
- portobello mushrooms
- 1/4 cup
- white wine
- 5 ounces
- baby arugula
- 2 tablespoons
- ricotta cheese
- 12 ounces
- sweet Italian sausage
- 1/4 ounce
- parsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Allergens
Cooking Steps
Prepare Ingredients
Preheat oven to 425ºF. Remove cream cheese from refrigerator and let soften at room temperature—this makes it easier to mix into the filling in Step 4. Rinse parsley and finely chop leaves, discarding stems. Halve lemon. Using a spoon, scoop out and discard portobello gills and stems, then wipe caps clean with a damp paper towel.
Roast Portobellos
Arrange portobellos scooped-side up on a baking sheet, spacing apart as much as possible. Drizzle over 1½ tablespoons olive oil and season with ½ teaspoon salt and pepper as desired. Roast until mushrooms are tender, about 15 minutes. Set aside.
Cook Sausage
While mushrooms roast, pat sausage dry with paper towel. Heat 1 teaspoon olive oil in a medium pan over medium heat. When oil is shimmering, add sausage and cook, breaking up, until browned, 5-7 minutes. Add white wine and cook until fragrant, 2-3 minutes more. Remove pan from heat. Using a slotted spoon, transfer sausage to a large bowl, discarding any juices left behind in pan.
Make Filling and Stuff Portobellos
Add ricotta, cream cheese, half of Parmesan, and half of parsley to bowl with sausage and stir to combine. Once roasted, transfer portobellos to a plate, and carefully pour off any excess liquid from baking sheet (don't forget: It'll still be hot!). Return portobellos to sheet, scooped-side up. Spoon in sausage filling and sprinkle over remaining Parmesan. Return to oven and bake until cheese is golden, about 10 minutes.
Make Salad
While stuffed portobellos bake, in a separate large bowl, whisk together juice of ½ lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add arugula to bowl with dressing and toss to coat. Use remaining lemon to brighten a glass of water.
Plate Portobellos
Divide sausage-stuffed portobellos between serving plates and garnish with remaining parsley. Serve with arugula salad, and drizzle balsamic glaze over everything. Dig in!