Tuesday, July 15, 2014

Stuffed Portobello Mushroom & Penne

This is one of those, "what shall we have for dinner?" moments when you look in the fridge or freezer and decide to use what's already at hand. Some meals don't have to be intricate to be delicious. 

For Two
2 Large Portobello mushrooms – cleaned – as in remove interior
3 turkey sausage links – removed from casing and cut into small pieces
¼ onion, chopped
4 garlic cloves, chopped
2 tbs. chopped parsley
Pepper to taste
3 tbs. olive oil
2 slices smoked Gouda
3 cups marinara sauce
¼ lb. Penne pasta
Clean mushrooms and place in baking tray. Oil inside with one tablespoon of olive oil. Bake in 400 degree oven for twenty minutes. In the meantime, sauté chopped onion and garlic in remaining two tablespoons of olive oil. Once translucent, add sausage and cook until brown. Add black pepper and chopped parsley. Set aside.
When mushrooms are cooked, place sausage mixture on top, (leave left over sausage mixture for pasta) lightly cover with some of the marinara sauce and then cover with slice of Gouda. Bake in 400 degree oven till Gouda is brown. In the meantime, cook Penne till al dente, drain, combine with remainder of sausage mixture and pour remaining sauce into mixture. Add grated cheese once plated. Serve pasta with stuffed mushroom.

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