Grilled Portabella with Roasted Pepper and Asiago Chicken Sausage
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Serves4 Prep Time10 min Cook Time10 min
310Calories 22gFat 630mgSodium More
Nutritional Info Per Serving
Sodium630mg Sugars3g
Total Fat22g Cholesterol70mg
Carbohydrates9g Dietary Fiber2g
Saturated Fat4.5g Protein18g
  • Preheat grill to medium high.
  • Spray mushroom caps with olive oil pan spray on both sides and place top down on the grill. Grill 10 minutes on both sides.
  • Meanwhile prepare the dressing. In a small mixing bowl, combine the lemon, garlic, capers, oregano, salt, pepper and olive oil. Mix well. Brush the tops of the mushroom caps, turn over, and brush bottoms.  Mushroom caps should be tender in the middle before removing from the grill.
  • Grill the chicken sausages for 10 minutes, turning to brown.
  • In a large mixing bowl, mix the arugula with the remaining marinade. Transfer to a platter. Slice the mushroom caps, and the grilled sausage on the bias and serve over the arugula.
  • Serve with crusty French bread and shaved Asiago cheese.

1 (12 ounce) package al fresco Roasted Pepper & Asiago Chicken Sausage, fully cooked 

4 large portabella mushroom caps, stems trimmed, washed and patted dry

1 teaspoon lemon peel, grated

1/4 cup lemon juice (use juice of one whole lemon)

1 teaspoon garlic, finely minced

1 tablespoon capers, drained

2 tablespoons oregano, fresh,  finely chopped

1/2 teaspoon black pepper, ground

1/4 cup extra virgin olive oil

3/4 cup arugula leaves

Asiago Cheese, shaved (optional)

French bread (optional)

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