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| Ingredients |
| 5 large portobello mushrooms, stems removed and discarded |
| 1 Tbsp. Bertolli® Classico™ Olive Oil |
| 1/2 lb. sweet Italian sausage links, removed from casings and crumbled |
| 1 small sweet onion, finely chopped |
| 1 jar (7 oz.) roasted red peppers, drained and chopped |
| 1/2 cup Wish-Bone® Italian Dressing |
| 2 Tbsp. finely chopped fresh basil leaves or parsley |
| 2 Tbsp. Italian seasoned dry bread crumbs |
| 2 Tbsp. grated Parmesan cheese |
| 6 cups
arugula or baby spinach leaves |
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1. Preheat oven to 425°. Finely chop 1 mushroom cap.
2. In 12-inch skillet, heat olive oil and cook chopped mushroom, sausage and onion, stirring occasionally, 5 minutes or until sausage is browned. Add roasted peppers and cook 2 minutes. Stir in Wish-Bone® Italian Dressing and simmer 1 minute. Stir in 1 tablespoon basil. On baking sheet, arrange remaining 4 mushrooms caps. Evenly top with sausage mixture, then sprinkle with bread crumbs and cheese.
3. Bake 20 minutes or until mushrooms are tender. Sprinkle with remaining 1 tablespoon basil. On 4 plates, evenly divide spinach, then top with mushrooms. Serve with additional
Wish-Bone® Italian Dressing.
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| Serves: 4 |
| Preparation Time: 15 Minutes(s) |
| Cook Time: 30 Minutes(s) |
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Nutrition Information per serving
Calories 340, Calories From Fat 160, Saturated Fat 4g, Trans Fat 0g, Total Fat 17g, Cholesterol 20mg, Saturated Fat 1450mg, Total Carbohydrates 25g, Sugars 6g, Dietary Fiber 3g, Protein 16g, Vitamin A 35%, Vitamin C 20%, Calcium 15g, Iron 15g
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| Dressings that pair well with this recipe: |
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