Thursday, October 25, 2012


baked to perfection


9 medium portobello mushrooms, scrape out underside for stuffing
2 tbsp. oil
1 large onion, diced
1 eggplant, peeled and diced
3 vegetarian sausage links, cut in small pieces
1 tbsp. pesto sauce
1 cup Pepperidge Farm stuffing
1/2 round of mozzarella cheese, diced small
salt and pepper to taste
1/2 jar marinara sauce


Put mushrooms on baking pan, rounded side up.  Drizzle with olive oil.  Bake at 400 degrees for 10 minutes.

Remove and set aside for stuffing.

Meanwhile sauté the onions in the olive oil, after about 3 minutes.  Add the eggplant and cook both together.  Cook till soft.

Add the sausage pieces, pesto, dry stuffing, salt and pepper, stir and cook till sausage starts to brown.

Stir in cheese.

Stuff the mushrooms.  Spoon the marinara generously over the stuffing.  Bake for 15 to 20 minutes.

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