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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 303.3
  • Total Fat: 5.7 g
  • Cholesterol: 48.8 mg
  • Sodium: 587.6 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 20.4 g

View full nutritional breakdown of Stovetop Sausage and Porcini Mushroom Casserole calories by ingredient
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Stovetop Sausage and Porcini Mushroom Casserole

Submitted by: COPPERHEAD71
Stovetop Sausage and Porcini Mushroom Casserole

Introduction

This easy dish boasts the earthy sweetness of tender porcini mushrooms paired with a mild Italian chicken sausage and salty parmesan cheese. Add it to your list of favorite comfort foods and pair it with a simple green salad for the perfect easy dinner. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at www.facebook.com/ColleensKitchen1 or follow my blog at colleens-kitchen.blogspot.com
This easy dish boasts the earthy sweetness of tender porcini mushrooms paired with a mild Italian chicken sausage and salty parmesan cheese. Add it to your list of favorite comfort foods and pair it with a simple green salad for the perfect easy dinner. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at www.facebook.com/ColleensKitchen1 or follow my blog at colleens-kitchen.blogspot.com

Number of Servings: 4

Ingredients

    2 cups homemade, salt-free chicken broth
    1 oz. dried porcini mushrooms
    1 large onion, diced
    1/2 pound bulk mild Italian chicken sausage
    1 cup quick-cooking brown rice
    1 oz. shredded parmesan cheese
    freshly ground black pepper

Directions

Add the mushrooms to the broth in a medium saucepan and bring to a boil. Reduce to low and cook for 20 minutes until the mushrooms are reconstituted.

Heat a skillet over medium heat, coat with nonstick cooking spray. Add the onion and cook until transparent. Add the sausage and cook until browned and crumbly.

Remove the mushrooms from the broth, preserving the broth, and roughly chop the mushrooms. Add enough water to the broth to make a full 2 cups -- the broth will have reduced in amount due to condensation and being absorbed by the mushrooms. Add the broth/water, mushrooms, and rice to the sausage and onion mixture. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes or until the liquid is absorbed. Stir in the parmesan cheese and season with freshly ground black pepper to taste. Serve immediately.

Serving Size: Makes 4 servings






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