we played last night... a friend and I and came up with a really yummy recipe!
2 8 oz packages sliced mushrooms 5 slices of IBS safe bread (more if you want) 1/2 cup leftover panko 4 links trader joes jalepeno chicken sausage- ground in food processor) 2 cans chicken broth 1/4 spanish onion 4 cloves garlic dash hot paprika about 1/4 tsp cumin hearty sprinkle of parsley
make stuffing out of the following, leaving a lid on and letting it simmer without the bread for a bit to let the flavors meld and soften the onion, and cook down the shrooms
then add bread and let simmer uncovered for awhile.
Meanwhile- take portobella caps and remove the fins/black under part with your fingertips... add this to the stuffing to make it a bit woodsy and darker in color, then lay on sprayed cookie sheet
Once stuffing is thick enough to bake, scoop into portobella and bake for 1/2 hour until crunchy on top then serve.
YUMMY!
we were thinking it would be a yummy soup as well if we left out the bread and replaced with potato or noodles....
and I brought the leftover stuffing and some mashed taters for lunch as shepherds pie...
-------------------- Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Corey and Amie's mushroom/sausage stuffed mushrooms!
