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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 stuffed-portobellos-with-arugula-and-bread-salad-102817884.jpg

Ingredients Ingredient Checklist 4 large portobello mushrooms (1 pound total), stems removed 7 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 loaf rustic Italian bread, cut into 3/4-inch cubes (6 cups) 1 pound spicy Italian chicken sausage, casings removed 1 large egg, lightly beaten 1 1/4 cups shredded fontina (from a 4-ounce block) 4 cups packed baby arugula 1 small bulb fennel, thinly sliced (2 cups) 4 teaspoons white balsamic vinegar

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4 stuffed-portobellos-with-arugula-and-bread-salad-102817884.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 45 mins Servings: 4

Recipe Summary

prep: 20 mins total: 45 mins

Servings: 4

prep: 20 mins

total: 45 mins

prep:

20 mins

total:

45 mins

Servings: 4

4

stuffed-portobellos-with-arugula-and-bread-salad-102817884.jpg

stuffed-portobellos-with-arugula-and-bread-salad-102817884.jpg

Ingredients

Ingredients

  • 4 large portobello mushrooms (1 pound total), stems removed 7 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 loaf rustic Italian bread, cut into 3/4-inch cubes (6 cups) 1 pound spicy Italian chicken sausage, casings removed 1 large egg, lightly beaten 1 1/4 cups shredded fontina (from a 4-ounce block) 4 cups packed baby arugula 1 small bulb fennel, thinly sliced (2 cups) 4 teaspoons white balsamic vinegar

Directions

Preheat oven to 450 degrees with racks in upper and lower thirds. Place mushrooms stem-side up on a rimmed baking sheet; brush all over with 3 tablespoons oil. Season with salt and pepper. On another rimmed baking sheet, toss 4 cups bread with 2 tablespoons oil; season with salt and pepper. Roast mushrooms on top rack until softened, and bread cubes on bottom until golden, 12 minutes.

Combine sausage, egg, and remaining 2 cups bread; season with salt and pepper. Divide evenly among mushroom caps; roast until cooked through, 15 minutes more.

Adjust oven to broil. Divide cheese among mushrooms; broil until golden and bubbly, 3 minutes. Toss croutons with arugula, fennel, vinegar, and remaining 2 tablespoons oil; season with salt and pepper. Serve mushrooms, with salad alongside.

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All Reviews for Stuffed Portobellos with Arugula-and-Bread Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Portobellos with Arugula-and-Bread Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest