With warmer weather and summer right around the corner, or here for that matter I find myself looking for lighter veggie packed meals to help keep me should I say bikini ready!
However just because I want to eat lighter doesn't mean I want to sacrifice flavor! I have recently been experimenting with different types of flavored cooking oil (think Truffle, Garlic, Herb infused etc.) to add depth of flavor and to help up the healthy fats in my food.
Stuffed Portobello Caps with Truffle Oil and Simple Green Salad
2 Portobello Mushroom Caps - Stems and Gills Removed
1 Spicy Italian Turkey Sausage - removed from casing (I used Jenni - O and froze the remaining links for a later use)
1/3 Cup Chickpeas
1/3 Cup Favorite Pasta Sauce
2 Cups Fresh Spinach
2 Green Onions Chopped - Plus 2 additional for garnish
1 Garlic Clove - Minced
2 Tablespoons Feta
1/2 Tablespoon Truffle Oil
2 Tablespoons Pank Bread Crumbs
1 Teaspoon Basil, Oregano
1/2 Teaspoon Garlic Powder
Simple Green Salad:
2 Cups Butter Lettuce
1/2 Tablespoon Garlic Infused Olive Oil
2 Lemon Wedges
Fresh Ground Pepper
Directions - Stuffed Portobello Caps:
1- Brush portobello mushroom caps with a little bit of olive oil (both sides, about a tablespoon). Roast in a 400 degree oven for 12 minutes.
2- While mushroom caps are roasting, combine bread crumbs, garlic powder, dried basil and dried oregano together in a small bowl and set aside. In a small skillet coated with cooking spray saute onions and garlic until fragrant and tender. Add spinach to onion and garlic and cook until spinach has wilted. Place spinach in bowl and set aside.
3- Re-coat small skillet with cooking spray saute turkey sausage until fully cooked. Stir in pasta sauce, and chickpeas. Cook for 2 minutes or until tomato sauce is heated through. Remove from heat and set aside.
4- Remove mushroom caps from oven, drain any excess liquid that may have collected in the mushroom caps. Season with salt and pepper (1/2 teaspoon of each). Spoon equal amounts of the turkey mixture into the bottom of each mushroom cap. Then top each mushroom cap with spinach mixture, bread crumbs and feta (divide between the two)
5- Place stuffed mushroom caps into oven and broil on high for a minute or until bread crumbs and feta are a light golden color.
7- Remove mushroom caps from oven, drizzle with truffle oil and serve with simple green salad!
Directions - Simple Green Salad:
1- Toss Butter Lettuce with Olive Oil and Fresh Ground Pepper (as much as you like). Serve with lemon wedges for squirting!