Hey, What’s Cookin’?
Some days you just crave a meal that is meaty and cheesy. But meaty and cheesy meals are usually accompanied by some sort of carb, like pasta or bread. So do you just give in to the temptation? Naw, because you don’t need to! You gotta think about ways to get around the carbs and still fulfill your desires.
Mushrooms make a great base for a meal–so much so that you won’t even miss the carbs. When cooked, mushrooms have a dense, meaty texture that’s really satisfying. Plus, mushrooms contain umami–the fifth flavor of the traditional sweet, sour, salty, and bitter lineup. According to Wikipedia, umami is a savory flavor that is characteristic of broths and cooked meats. Umami is also present in mushrooms, ripe home-grown tomatoes, Chinese cabbage, spinach and celery. And here’s a great fact I’ll bet none of you know–most human’s first experience of umami is through breast milk! It contains about the same amount of umami as do broths! Isn’t that mind-blowing?
But back to the recipe! So our meaty and cheesy recipe is going to be layered on top of portobello mushroom caps. They’ll provide a delicious base and a whole lot of nutrition! Besides being low in sodium, fat and cholesterol, portobellos are also a good source of protein, thiamin, vitamin B6, folate, and the trace minerals manganese, zinc, potassium, copper and selenium.
Adapted from: various internet recipes
- 8 large Portobello mushrooms
- 1 tbs olive oil
- 1 lb hot turkey sausage; casings removed
- 1/2 med onion, chopped fine
- 2 cloves garlic, minced
- 1 tsp dried basil (or 1 tbs fresh chopped basil, if you have it)
- 1/4 tsp crushed red pepper flakes
- 2 cups sugar-free spaghetti sauce
- 1 lb reduced fat cottage cheese
- 1 cup reduced fat mozzarella cheese, shredded
- 8 tbs Parmesan cheese
- Remove the portobello stems and use a teaspoon to scrape out the gills. Rinse, pat dry and arrange the portobellos stem side up in a large, lightly oiled baking dish.
- Add the oil to a nonstick skillet and brown the turkey sausage over medium-high heat, crumbling it up as it cooks. When it is no longer pink, remove it to a waiting bowl.
- Using the same skillet, reduce the heat to medium and saute the onion for 5 minutes (add an extra drizzle of oil if needed). Add garlic & oregano and cook 1 minute.
- Add the meat back to the skillet and stir in the spaghetti sauce. Allow to simmer for 15 minutes.
- To stuff the portobellos: spread two tbs of cottage cheese in the bottom of each mushroom. Top with three tbs of meat sauce. Divide the mozzarella cheese among the 8 caps and sprinkle on top.
- Bake in a preheated 375° oven for 30 minutes until mushrooms are tender and cheese begins to brown. Remove from oven and top each mushroom with 1 tbs parmesan cheese. Serve hot!
Notes: What side dishes go well with these mushrooms? Steamed broccoli or green beans, and a salad of mixed leafy greens and vegetables.
Photograph via pinterest