Header Graphic
Healthy_Recipes > Stuffed Portobellos

My husband has gone gluten free and after 30+ years of marriage is finally a little more open to trying some different foods and meals. He's always been very picky and very limited in what he thought he liked. I made this for him waiting for him to say he didn't like it but got just the opposite - he loved it! It's easy to make and very healthy. I urge you to try it - even for your pickiest eater!

1/4 cup teff grain                            

1 small onion chopped                  

1 tablespoon oil (coconut, avocado or olive)

1/2 cup stock                                    

5 Portobellos, stems removed and gills scraped out

1 package organic chicken or turkey sausage - cooked and chopped into about 1/4" dice

1/2 cup shredded mozzarella (or whatever you like) cheese

First I made some teff grain. I cooked 1/4 cup of teff in a little less than 1/2 cup of stock for about 20 minutes. I fluffed it with a fork as soon as it had absorbed all the liquid and set it aside.

I put about 1 tablespoon of oil in a pan. I sauteed the chopped onion until it was softened and golden - remove from the pan and add in the chopped sausage. I just sauteed it to heat it through and crisp it up a bit. I combined the teff, sausage and onion together in a bowl.

I put the prepared portobello caps stem side up on a baking sheet and baked for about 15 minutes at 350. I then poured off the liquid that they released and put them back on the baking sheet. I filled each with the teff/sausage filling, topped generously with the shredded cheese and baked another 10-15 minutes at 350 or until the chees is all melted.

My husband never even asked about the teff - it just melded with the sausage and cheese and gave it a nice filling consistency.

Let me know what you think if you try it!

Empowering women to exemplify vibrant health at every stage of life and to be catalysts for health in their families, workplaces and communities.