11
500
30

Ingredients

  • 1/2 tablespoon vegetable oil
  • 3 pork sausages (thin)
  • 1 spanish onion (small, chopped)
  • 2 tablespoons Italian parsley leaves (fresh, chopped)
  • 1/3 cup fresh breadcrumbs (soft)
  • 3 ounces feta cheese (crumbled)
  • 4 portobello mushrooms (stems removed)
  • 15 ounces beets (drained, cut into wedges)
  • 2 ounces baby arugula
  • 1/3 cup walnut pieces
  • 2 teaspoons red wine vinegar

Directions

  1. Preheat oven 425°F.
  2. Heat 1 tbsp oil in a large frying pan over medium heat. Cook sausages for 5 mins, or until cooked through. Let cool then slice thinly.
  3. Add onion to pan. Cook for 5 mins, or until soft. Remove from heat. Mix with sausage, parsley, breadcrumbs and feta. Season.
  4. Arrange mushrooms, stem-side up, on a baking tray. Spoon feta mixture onto mushrooms. Bake for 10-12 mins, or until mushrooms are tender.
  5. Combine beets, arugula and walnuts. Toss with remaining oil and vinegar.
  6. Place mushrooms on serving plates. Serve with beet salad.
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NutritionView more

500Calories
Sodium39%DV930mg
Fat55%DV36g
Protein45%DV23g
Carbs8%DV24g
Fiber24%DV6g

PER SERVING *

Calories500Calories from Fat320
% DAILY VALUE*
Total Fat36g55%
Saturated Fat12g60%
Trans Fat0g
Cholesterol80mg27%
Sodium930mg39%
Potassium1030mg29%
Protein23g45%
Calories from Fat320
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber6g24%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.