If I’ve said it once, I’ve said it a thousand times…
There’s nothing I love in this world more than stuffing food inside of other food….also my wife.
I also love my wife.
Nothing says “I love you” like making dinner and nothing says “I’m trying to eat more vegetables” like taking a perfectly nice mushroom and stuffing it with sausage.
So tonight…I did both
This recipe is pretty easy, and…in the end…very delicious.
First things first, get your cutting board full of things to cook.
(chopped almonds not pictured here)
You may be asking yourself “Hey Todd, those almonds weren’t on your cutting board”
Well, you’re right. I forgot, ok? I’m only human; if you kick me does it not really hurt?
Anyways, toast your almonds in a pan to toast and release the oils and get the house smelling real pretty.
After a few minutes in the pan, it’s time to your sausage.
I buy them in tube form and squeeze out the meat…which sounds bad but also has no real value other than tradition.
Brown the sausage get ready for your greens!
First, you do the choppy choppy and get your greens to bite size pieces. You can also tear them into bite size pieces if YOU’RE AN ANIMAL…oh look, a GIF!
From there, toss those bad boys into your pan with your spices and, to quote the great Bob Marley, stir them up.
Once everything is combined and the greens have cooked down, turn off the burner, set the oven to 350 and prep your shrooms.
Well at least I didn’t use a spoon…anyone? No? Ok…moving on.
Once the oven is ready, place your stuffed shrooms on a pan and get them inside.
Bake for about 15 minutes and then add some parmesan cheese on top.
Bake for another 10 minutes or until the mushrooms are tender and the cheese is melted.
When you’re done, plate those babies, pour yourself a glass of wine, and sit down to watch Game of Thrones with your wife and two cats…or eat them however it is you eat things.
Hope you enjoy!
Don’t forget to let me know how you like the recipe or if there’s anything you want me to make!
4 Large Portabella Mushrooms
3 cups greens (uncooked)
1lb Italian sausage (hot or mild, your choice)
1/2 cup slivered almonds (or pine nuts if you want to get traditional)
1/4 cup Parmesan Cheese (or maybe more…I like cheese)
1tsp crushed red pepper
1 tbsp garlic powder
I’m an acting/improvising optimizing son of a gun.
I’ve been living and working and performing in Chicago since 2005. I love to eat, travel, talk and make people laugh. So for me this blog stuff is pretty neat.
I also like you. Whoever you are. I like you. For coming to my blog and sharing in my thoughts. I appreciate you. And I think you’re hot. So here’s to you, readers of my blog. Thanks for being awesome. Share and share a like!
Follow me on Twitter @toddawatomi and listen to my podcast with my besticle Ethan at www.ethanandtoddcast.com!