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For Electric Cooperative Members

Jennifer Majeski | Bluebonnet EC

6 medium to large portobello mushrooms
1 pound Italian sausage, mild or spicy
1 medium onion, diced
1 cup chopped okra
1/2 cup chopped zucchini
4 medium cloves garlic, minced
1/2 cup Panko breadcrumbs
1/4 cup shredded fresh Parmesan
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon thyme

  • Using a spoon, scrape the gills from the mushroom caps but leave the stems intact.
  • Remove sausage from casing and crumble into a frying pan. Over medium heat, cook sausage and onions until halfway done. Add the okra and zucchini and cook until they begin to soften.
  • When sausage is fully cooked, add minced garlic and cook for 1 minute.
  • Remove from heat and mix in breadcrumbs, Parmesan and spices.
  • Fill mushrooms with sausage mixture and bake at 350 degrees for 20 to 25 minutes.

Servings: 6. Serving size: 1 mushroom. Per serving: 351 calories, 16.2 g protein, 24.2 g fat, 14.5 g carbohydrates, 2.6 g dietary fiber, 886 mg sodium, 4 g sugars, 61 mg cholesterol