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Garlic Chicken Sausage Stuffed Portobello Mushrooms

From Our Kitchen

Preheat oven to 350ºF.


6 portobello mushrooms, stems removed
1 package roasted garlic chicken sausage, chopped
2 handfuls baby arugula
½ cup sun-dried tomatoes, diced
½ cup unseasoned breadcrumbs
¼ cup basil, thinly sliced
3 shallots, minced
1 package herbs de provence
olive oil
salt and pepper


Toss mushrooms with a pinch of both salt & pepper, 1-2 Tbsp. of Herbs de Provence (depending on mushroom size), and enough oil to coat. Place on a sheet pan and cook in oven until soft, about 15-20 minutes. Let cool. Heat a sauté pan over medium heat. Add 1 Tbsp. of oil. Add shallots and cook for about 10 minutes or until golden brown.

Add arugula and cook for 1-2 minutes until wilted. Place in a bowl with chicken, tomatoes and breadcrumbs and mix together. Adjust seasoning. Take a handful of the mix and press in a ball. Place down on mushroom and press firmly. Finish mushrooms. Put back in the oven for 5-8 minutes until hot. Serve with a mesclun salad.

Serves 6