Stuffed Portabella Mushrooms with Red Pepper and Garlic Sauce over Macaroni


Serves 2

For mushrooms:

Marinate mushrooms in Worcestershire sauce and vinegar for 15 minutes.  Saute or grill mushroom on both sides until browned on medium high heat.  Meanwhile, saute sausage in a pan with olive oil. Place sausage in a bowl with marinara and basil and stir.

For pasta:

Bring macaroni to a boil in a pot of water with a dash of salt.  Lower heat to a simmer and allow to cook for 8-10 minutes.  Roast peppers in an oven on the broil setting on 500 degrees F for 10 minutes on each side (20 minutes total).  Remove, cut, and remove stems and seeds.  Place peppers in blender with yogurt, 1/4 tsp. sea salt, and garlic.  Pulse until mixture is smooth.  Heat in a small sauce pan or in a microwave proof dish.

Plate 1/2 of the macaroni on each dish.  Spoon over the pasta about 1/4 cup of red pepper sauce.  Top each with a portabella.  Use a spoon to stuff mushrooms with sausage mixture, piling high if necessary into each mushroom.  Sprinkle with 1/2 oz. of feta cheese and garnish with a basil leaf.


Kelly Davis, Charlotte, NC Blogger, Foodie Fresh

Ingredients for mushrooms

  • 2 large Portabella mushroom caps, cleaned and stems removed

  • 1/4 cup Worcestershire sauce
  • 3 Tbsp. balsamic vinegar

  • 2 TJ’s sundried tomato and basil chicken sausage links, sliced

  • 1/4 cup basil, chopped finely
  • 1/4 cup marinara sauce

  • 1/2 tsp. extra virgin olive oil

Ingredients for pasta

  • 1 cup macaroni (or pasta of choice)

  • 2 sweet red Italian peppers
  • 1/4 cup Greek yogurt
  • 1 large clove of garlic (~1 Tbsp.)

  • 1/4 tsp. sea salt + dash of salt

  • 1 oz. feta cheese