In my neck of the woods it is casserole season. Living at the beach in Oregon brings a cooler climate, especially in the mornings and evenings, that makes each day seem like the perfect blend of summer and fall.
Portabella Mushrooms are a family favorite because they are meaty in texture and have a mild earthy flavor. My kids like mushrooms and this is a fun variety to buy at the store because they come in different sizes. I usually buy the large ones in a 4 pack. The mushrooms can be grilled (love the flavor when grilled), diced up for casseroles or used in stir frys. These are just a few ways I incorporate them into our menu.
This casserole was a combination of a few ingredients that I had in my refrigerator. I have a tendency to buy the mushrooms and then forget to use them. I could tell I was nearing the end of their "fresh" cycle. I recently switched to turkey sausage and find that these two ingredients pair well together.
On a scale of 1 to 10 this is an easy dish to prepare. The kids love it and the leftovers leave you wanting more.
Portabella Mushroom Casserole
4 large portabella mushrooms
2-3 turkey sausage links (I choose the Italian flavor)
1 tablespoon extra virgin olive oil
1/2 red onion, diced small
1 small zucchini, diced small
1 cup of ricotta cheese
1/2 cup parmesan cheese
1 cup of mozzarella cheese
2 cups of prepared marinara (homemade or store bought)
1. Preheat the oven to 350 degrees. Oil a casserole dish. Add the 4 portabella mushrooms and prebake them for 15 minutes.
2. Saute red onion and zucchini in olive oil until tender. Add turkey and cook until done.
3. Combine the parmesan cheese and mozzarella cheese together.
4. Remove mushrooms from oven and layer the turkey sausage mixture with the ricotta cheese, marinara sauce and mozzarella/parmesan cheese around the mushrooms in the casserole dish. If you wish to slice or chop the prebaked mushrooms into smaller pieces you can before adding the sauce and cheese.
5. Bake until bubbly--25-30 minutes for most ovens.
Recipe by Sherron Watson