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Course: Side or Supper
Author: :Mr. Paul
Ingredients
3Tbs.extra virgin olive oildivided
1large Poblano pepperseeded and diced. These are a very mild chili, you can use whatever suits your heat tolerance.
500gChicken or turkey sausage
120ggoat cheeseroom temp, cut into small chunks
400gmedium Portobello mushroomsrinsed, stems removed, and patted dry
Optional:
salt and black pepperto taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
Preheat oven to 180ºC/160ºC Fan/Gas 4 and lightly grease a large roasting tin with one tablespoon olive oil. Set aside.
Heat remaining olive oil in a large skillet over medium heat. Add diced Poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
Add sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
Fill each mushroom cap with some of the sausage mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
Place tin in the pre-heated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!
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