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Italian Portabello Appetizers
1
cup sweet Italian sausage meat, about 6 ounces
3 tablespoons chopped bell pepper
3 tablespoons chopped red onion
2 cloves garlic, chopped
2 shredded basil leaves
Combine sausage, bell pepper, onion, garlic and basil in a 2-quart casserole. Cover and cook at MICRO HIGH
(100%) for 14 minutes. Break up large sausage pieces, add bread crumbs and cheese and stir well. Set aside.
Touch BAKE 2 times to preheat to 375 F. and enter 20 minutes.
Remove stems from mushrooms and use elsewhere. Wipe remaining mushrooms with a damp cloth being sure to
remove any traces of dirt or debris. Rub mushrooms on both sides with olive oil. Stuff mushrooms with sausage
mixture. Place on turntable and bake in the preheated oven.
The appetizers can be prepared ahead and refrigerated until serving time. To reheat, place stuffed mushrooms on
serving plate and cover lightly with wax paper. Touch REHEAT once.
1/4 cup dry Italian bread crumbs
1/4 cup shredded Romano cheese
2 Portobello mushrooms (4 1/2-inch diameter)
2 tablespoons olive oil
Super Potato Supper
1/2 pound boneless pork loin, 1/2”- 3/4” thick
2 baking potatoes, 8-ounces each
2 teaspoons butter
Season pork loin with salt and pepper and place on turntable. Touch GRILL twice and enter 8 minutes. At end of
grilling time, remove pork and clean turntable. Cut pork into thin strips and set aside.
Pierce baking potatoes in several places and put on the turntable. Touch AUTOMATIC BAKE once and see that
the dial is set at the third bar, which is for 2 potatoes. At end, remove potatoes, cut lengthwise about 1-inch deep.
Put 1 teaspoon of butter and half of the pork strips, cheese, pepper and onions in each potato. Place on turntable
in oven. Touch GRILL once and enter 10 minutes.
1/2 cup grated Swiss cheese
1/4 bell pepper, cut into 8 thin strips
3 tablespoons chopped onion
RECIPES