i am wayyy into easy meals lately. i think it’s because it is summer, and i’m not wanting to spend a lot of time indoors. this was a quick and easy thing to stack together and stick under the broiler a few times, and chow down. it seriously takes about 10 minutes to whip together, and is a pretty well-rounded meal. this would also make a great side or appetizer.
brian and i love sausage, and this was the perfect facilitator for it. this would be easy to modify to exclude or include any ingredient as you see fit. subbing tempeh for the sausage would be a wonderful way to make it veg.
4 big portabellas, stems snapped off and caps cleaned
1/2 lb cooked sausage or tempeh
1/4 cup mozzarella, provolone, or any lovely cheese you have
1/4 cup of your favorite marinara sauce
roasted bell peppers, cooked onion, black olives, cooked spinach, or any other veg you like and happen to have in the fridge
few leafs torn fresh basil
4 tbsp ricotta cheese
1/4 tsp garlic powder
s & p
method: turn on broiler. prep cookie sheet by slicking it with olive oil. mix ricotta cheese with garlic, salt, and pepper.
place mushrooms on cookie sheet and broil for a minute, just until they release their liquid. tilt the shrooms to pour out excess juice.
divide cooked sausage among 4 caps. top with veggies, then ricotta. stick under the broiler for 1 minute or less, just until the ricotta begins to bubble.
pull out cookie sheet. divide marinara among caps, top with basil, and stick under broiler for 1 more minute or less. just until sauce bubbles.
pull out cookie sheet. finally, sprinkle cheese on the mushrooms and stick under the broiler for 1 minute, until cheese browns and bubbles.
let them cool for a few minutes before digging in. enjoy your lazy, fast, delicious meal with 2 glasses of wine, followed by a chocolate bar and a long walk by the river. i love summer.