Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage

Ingredients

  • ¼ cup
  • ¼ cup
  • 2 cups
  • 2 cups
  • 1 cup
  • 1 cup
  • salt and pepper, to taste
  • + 48 more ingredients
    • goat cheese
    • goat cheese
    • chicken stock
    • chicken stock
    • dried sweetened cranberries
    • dried sweetened cranberries
    • 1 cup
    • thyme, chopped
    • 1 teaspoon
    • thyme, chopped
    • 1 teaspoon
    • rosemary, chopped
    • 2 teaspoons
    • rosemary, chopped
    • 2 teaspoons
    • celery, chopped
    • celery, chopped
    • 1 cup
    • 1 cup
    • leek, coarsely chopped
    • 1 cup
    • unsalted butter, melted
    • ¼ cup
    • ¼ cup
    • mesclun
    • 4 cups
    • mesclun
    • 4 cups
    • portabella mushrooms
    • 6
    • portabella mushrooms
    • 6
    • leek, coarsely chopped
    • unsalted butter, melted
    • ¼ cup
    • sweet Italian sausage, casings removed
    • ½ lb
    • sweet Italian sausage, casings removed
    • ½ lb
    • grain, uncooked
    • quinoa
    • 1 cup
    • grain, uncooked
    • quinoa
    • 1 cup
    • dried sweetened cranberries
    • ¼ cup
    • dried sweetened cranberries

1 1. Gather all ingredients and chop vegetables and herbs. 2 2. Place chicken stock and quinoa in sauce pan, cover and bring to boil over high heat. 3 3. Reduce heat and simmer until liquid has been absorbed by the grain. (About 15 minutes.). 4 4. Melt butter over medium heat in sauté pan, add...

View full recipe at SpringPad

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