Fusion Stuffed Portobello Mushrooms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 lb sweet italian sausage, crumbled
• 1 onion, sweet (such as vidalia or maui)
• 1 tablespoon olive oil, as needed
• 4 portabella mushrooms, cleaned and patted dry
• 1 cup ricotta cheese
• 2 cups arugula, washed and rinsed
• 1/4 cup crushed pineapple
• 2 ounces brie cheese, divided 4 ways
• 4 tablespoons macadamia nuts, chopped
• 1/4 teaspoon ginger, crushed
• 2 tablespoons sesame oil
• salt and pepper

Recipe

• 1 preheat oven to 350.
• 2 saute the sausage until brown and set aside, allowing it to cool. add olive oil to make 1 t in the pan and saute the oinion until carmelized and golden brown. remove from heat, toss in the arugula leaves and keep gently tossing until the leaves are wilted. set aside.
• 3 mix the ricotta cheese, crushed pineapple, and ginger together with the italian sausage.
• 4 brush the portobello mushrooms with the sesame oil and invert onto a cookie sheet or roasting pan. sprinkle lightly with salt and pepper. bake for 6 minutes. remove from the oven.
• 5 take a generous scoop of the sausage mixture and mound it into a mushroom cap, flattening the top somewat. put a 1/2-oz slice of brie cheese on the patty, then put one quarter of the onion-arugula mixture on top. sprinkle with the chopped macadamia nuts. repeat for the remaining three mushrooms.
• 6 bake at 350 for 15 minutes, until the cheese is melted.