Italian Stuffed Portobello Salad
Preparation Time: 15 Minute(s)
Cook Time: 30 Minute(s)
5 large portobello mushrooms, divided, stems removed and discarded
1 Tbsp. Bertolli® Classico™ Olive Oil
1/2 lb. sweet Italian sausage links, removed from casings and crumbled
1 small onion, finely chopped
1 jar (7 oz.) roasted red peppers, drained and chopped
1/2 cup Wish-Bone® Italian Dressing
2 Tbsp. finely chopped fresh basil leaves or parsley, divided
2 Tbsp. Italian seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese
6 cups arugula or baby spinach leaves
Preheat oven to 425°. Finely chop 1 mushroom cap.
Heat Olive Oil in 12-inch skillet and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone® Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. Arrange remaining 4 mushrooms caps on baking sheet. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese.
Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. Evenly divide arugula on 4 plates, then top with mushrooms. Serve, if desired, with additional Dressing.
Nutrition Information per serving
Calories 340, Calories From Fat 160, Saturated Fat 4g, Trans Fat 0g, Total Fat 17g, Cholesterol 20mg, Sodium 1450mg, Total Carbohydrates 25g, Sugars 6g, Dietary Fiber 3g, Protein 16g, Vitamin A 35%, Vitamin C 20%, Calcium 15%, Iron 15%