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.
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