Sausage Gorgonzola Stuffed Portobello Mushrooms Recipes

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GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons freshly chopped thyme leaves
2 tablespoons fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4-ounces) Gorgonzola
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

SAUSAGE-STUFFED PORTOBELLO MUSHROOMS



Sausage-Stuffed Portobello Mushrooms image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 mushrooms

Number Of Ingredients 22

6 portobello mushrooms, stemmed (reserve 1 cup minced stems)
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
12 ounces hot Italian sausage
12 ounces sweet Italian sausage
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup plain bread crumbs
1/2 cup freshly grated Parmesan
1/4 cup plus 1 tablespoon minced fresh parsley leaves
2 teaspoons Essence, recipe follows
1 egg, lightly beaten
Balsamic vinegar, for drizzling
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
  • Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
  • Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
  • Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William and Morrow, 1993.

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 g

SAUSAGE AND GORGONZOLA STUFFED PORTOBELLO MUSHROOMS



Sausage and Gorgonzola Stuffed Portobello Mushrooms image

Wood fired Portobello mushroom caps stuffed with Italian sausage and flavorful, cheesy goodness!

Provided by guestchef

Categories     Appetizer     Main Dish

Time 30m

Number Of Ingredients 10

6 Large Portobello Mushrooms (Stem and ribs removed, brushed clean)
2 Tbsp extra virgin olive oil ((or Olive oil spray))
1 Tbsp Balsamic vinegar (Drizzled)
1 Lb Italian Sausage Links (Removed from casings, crumbled, and cooked)
1/2 yellow onion (Diced small)
3/4 Cup Gorgonzola cheese (Crumbled, divided)
2 Tbsp Parmesan cheese (Grated)
1/2 Cup Panko Bread Crumbs
1/2 Cup fresh parsley (Minced)
Salt and fresh cracked pepper

Steps:

  • Fully heat your oven until the dome is white/clear. Allow the wood to burn down to embers. You can push the coals to the side or back of the oven. When it is time, you will cook the mushrooms on a cast iron pan or "sizzle plate" on the oven floor, away from the direct heat of the coals.
  • Remove the casing from the sausage and crumble the meat onto a pan (either a cast iron frying pan or a sizzle pan.) Place in a cooler section of the oven and let it slowly cook. (You don't want it to be too crispy.) When it is done, move it to the side and let it cool a bit while you are preparing the mushrooms.
  • Remove the stem and ribs (gills) from the mushroom caps with a spoon. Brush off any dirt, or wash the caps briefly in cool water (do not soak!)
  • Place the mushroom caps on a sizzle pan or baking pan. Drizzle the center of the caps with the balsamic vinegar, sprinkle with salt and pepper, and drizzle with olive oil (or spray with cooking oil.)
  • Put them in the oven away from the heat (near the mouth) to par cook to about 50% (apx. 5 min) and then remove from the oven and set them aside.
  • Remove the cooked sausage from the skillet and place it in a bowl. Break up the meat and remove some of the oil.
  • Add the other ingredients: diced onions, crumbled Gorgonzola, some Parmesan, and most of the breadcrumbs. Combine with a fork. Spoon about a teaspoon of the mixture into each mushroom cap.
  • Sprinkle the stuffed mushrooms with the remaining tablespoon of panko crumbs and some of the parsley.
  • Roast the mushrooms for 10-12 minutes away from the direct heat, or until the cheese has started to melt and they are golden on top. Note: Because you have pre-cooked the mushrooms, you can reduce the cooking time to about half, depending on the temperature of your oven. (You are basically just warming them up.)
  • Finish with additional fresh parsley and serve.

GORGONZOLA STUFFED GRILLED MUSHROOMS



Gorgonzola Stuffed Grilled Mushrooms image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
16 large button mushrooms, stems removed and finely chopped
2 cups fresh bread crumbs
1/4 finely chopped fresh parsley
Dash of hot pepper sauce
4 ounces Gorgonzola cheese, crumbled

Steps:

  • Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

ITALIAN SAUSAGE STUFFED PORTABELLA MUSHROOMS WITH HERB PARMESAN



Italian Sausage Stuffed Portabella Mushrooms With Herb Parmesan image

At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home-and share with your friends and family. Link: olivergarden.com

Provided by Starfire aka Wendy

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 large portabella mushrooms, stems & gills removed
1 lb Italian sausage
1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh basil, chopped
1 garlic clove, chopped
1 cup garlic-flavored croutons, finely ground
1/4 cup milk
1/4 cup parmesan cheese
2 eggs
2 cups heavy cream (Sauce)
2 tablespoons fresh basil, chopped or 2 teaspoons dry basil
1/4 cup parmesan cheese, grated
salt
pepper

Steps:

  • Preheat oven to 350ºF.
  • MUSHROOMS.
  • CLEAN top of mushrooms with damp cloth. Place cleaned mushrooms on a sheet tray, stem side down. Bake at 350ºF for 5-8 minutes.
  • REMOVE from oven until ready to stuff, in step 5 below.
  • STUFFING.
  • BROWN sausage in a nonstick skillet, crumbling sausage into small pieces. Once browned, drain fat and transfer to a paper towel to cool.
  • BEAT eggs with milk in a medium bowl, then mix in parsley, basil, garlic, croutons, and Parmesan cheese.
  • ADD cooled sausage and mix well -- mixture should be wet but firm and hold together easily.
  • TOP pre-baked mushroom caps with sausage mixture and bake in 350ºF oven for 15 - 20 minutes, or until golden brown and cooked throughout.
  • SAUCE.
  • HEAT cream in sauce pan and lightly boil until half its original volume, being careful not to scorch. Mix in Parmesan cheese, basil, salt and pepper.
  • SPOON 2 ounces of sauce over top of each mushroom.
  • Garnish with a sprig of fresh Italian parsley or fresh basil and serve.

Nutrition Facts : Calories 971.4, Fat 83.7, SaturatedFat 42.1, Cholesterol 347.3, Sodium 1778, Carbohydrate 20.5, Fiber 2, Sugar 3.4, Protein 35.9

STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA RECIPE - (4.5/5)



Stuffed Portobello Mushrooms with Gorgonzola Recipe - (4.5/5) image

Provided by á-2825

Number Of Ingredients 11

2 Tbs. olive oil
12 oz. turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 Tbs. freshly chopped thyme leaves
2 Tbs. fresh chopped oregano leaves
3/4 cup plain bread crumbs
1 cup (4 oz.) Gorgonzola
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
6 large portobello mushrooms, stems removed

Steps:

  • Place grill pan over medium-high heat or preheat a gas or charcoal grill. In a large skillet, heat 2 Tbs. of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 tsp. salt and 1/2 tsp. pepper. Stir until all ingredients are combined. Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 yo 7 minutes. Cook's Note: the assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

GORGONZOLA AND SPINACH STUFFED PORTOBELLO MUSHROOMS



Gorgonzola and Spinach Stuffed Portobello Mushrooms image

I had mushrooms, I had spinach, I had gorgonzola cheese, I needed an appetizer... This was the result! (DH didn't like it, but everyone else did!)

Provided by Dwynnie

Categories     Spinach

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

12 whole portabella mushroom caps
1 (10 ounce) package frozen spinach, thawed and drained
5 ounces gorgonzola, crumbled
2 garlic cloves, minced
1 egg
2 cups Italian seasoned breadcrumbs, approximate

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a cookie sheet with cooking spray.
  • Mix the spinach, cheese, garlic, and eggs together. Add breadcrumbs until the mixture is packing consistency.
  • Spoon mixture onto mushrooms and pack lightly.
  • Carefully place mushrooms on cookie sheet.
  • Bake for 30 minutes or until tops are golden brown.

Nutrition Facts : Calories 310.2, Fat 10.5, SaturatedFat 5.4, Cholesterol 53.4, Sodium 1093.6, Carbohydrate 39.1, Fiber 6.1, Sugar 6, Protein 18.1

GORGONZOLA STUFFED MUSHROOMS



Gorgonzola Stuffed Mushrooms image

Grilled or baked it doesn't matter. These are a tasty mushroom appetizer. We love the taste of Gorgonzola with the mushrooms. This is a Bobby Flay recipe.

Provided by Linda B

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1 small onion, finely chopped
4 cloves minced garlic
16 large button mushrooms, with stems removed
2 cups fresh breadcrumbs
1/4 cup fresh parsley, finely chopped
3 -5 hot pepper sauce, to taste
4 ounces gorgonzola, crumbled
salt and pepper

Steps:

  • Cook onion and garlic in olive oil in saucepan until soft.
  • Chop mushroom stems& add to saucepan, cooking until golden.
  • Remove from heat and add rest of ingredients.
  • Fill the mushroom caps and brush all over with olive oil.
  • To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

Nutrition Facts : Calories 466.1, Fat 24.9, SaturatedFat 7.9, Cholesterol 21.3, Sodium 798.8, Carbohydrate 45.5, Fiber 3.8, Sugar 5.8, Protein 16.6

GORGONZOLA/SAUSAGE STUFFED BABY BELLA MUSHROOMS



Gorgonzola/Sausage Stuffed Baby Bella Mushrooms image

This is a simpler version of Giada DeLarentes' sausage stuffed mushroom recipe. They were a big hit every time I made them. They can be grilled or baked in the oven. You can use baby bellos or the big ones. The baby bellos are perfect for a bite sized appetizer.

Provided by Mandy Jo 829

Categories     < 60 Mins

Time 40m

Yield 10-16 serving(s)

Number Of Ingredients 7

1 package jimmy deans Italian sausage (Mild)
2 garlic cloves
1/2 cup mascarpone cheese
3/4 cup Italian seasoned breadcrumbs
1 1/4 cups gorgonzola (can use a little less if preferred)
32 baby portabella mushrooms (2 pkgs)
salt and pepper

Steps:

  • Cook sausage until pink is gone.
  • While sausage is cooking, take stems out of mushrooms and chop up.
  • Add garlic cloves to sausage, cook for 1 minute and turn heat to low.
  • Add mascarpone, bread crumbs, gorgonzola, and mushroom stems.
  • Add salt and pepper to taste.
  • Stuff mushrooms with cooked filling and line up on a baking sheet.
  • Bake in a 350 degree preheated oven for 20-25 minute
  • There will most likely be some filling left. You can eat it on crackers or ripped up french bread.

Nutrition Facts : Calories 321, Fat 18.3, SaturatedFat 7.7, Cholesterol 38.6, Sodium 957.9, Carbohydrate 22.3, Fiber 4.5, Sugar 5.8, Protein 20.3

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Crecipe.com deliver fine selection of quality Sausage & gorgonzola stuffed portobello mushrooms ... recipes equipped with ratings, reviews and mixing tips. Get one of our Sausage & gorgonzola stuffed portobello mushrooms ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
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10 BEST CHEESE STUFFED PORTOBELLO MUSHROOMS RECIPES | YUMMLY
2022-04-27 Tomato, Roasted Red Pepper and Goat Cheese Stuffed Portobello Mushrooms Running in a skirt. fresh basil, goat cheese, olive oil, portobello mushrooms, pepper and …
From yummly.com


SAUSAGE STUFFED PORTOBELLO MUSHROOMS - RECIPE - STEFANO FAITA
Preheat the oven to 400 degrees F. Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil. Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
From stefanofaita.com


SAUSAGE & GORGONZOLA-STUFFED PORTOBELLO MUSHROOMS - PLAIN ...
Brown sausage in 12-inch nonstick skillet; drain, if desired. Stir in onion and cook, stirring occasionally, 3 minutes or until tender; cool slightly. Combine sausage mixture, 1 cup Sauce, bread, 6 tablespoons cheese and pine nuts in medium bowl. Evenly spoon sausage mixture onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15 ...
From plain.recipes


SAUSAGE STUFFED PORTOBELLO MUSHROOM RECIPE CANADA ...
Sausage Stuffed Portobello Mushrooms. Chef Angela Consiglio. Yield: 6-8 Mushrooms. Ingredients: 6-8 Portobello mushrooms, stems/gills removed 4 Italian sausages, casings removed, meat broken up (medium spice or sweet) 1 bunch scallions, finely chopped 1 handful parsley, finely chopped (about ¼ cup)
From consiglioskitchenware.com


STUFFED PORTOBELLO MUSHROOMS - CULINARY HILL
2018-03-19 Finely chop the 2 reserved mushroom caps. In a large skillet over medium-high heat, heat oil in remaining 2 tablespoons oil. Add onion and cook until softened, about 3 minutes. Stir in chopped mushrooms and cook until they release most of their liquid, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
From culinaryhill.com


SAUSAGE STUFFED PORTOBELLO MUSHROOMS - COOKINGCREST
A savory sausage pasta sauce flat-top with icky, melty cheese on prime of AN umami portobello mushroom! build this umami bomb for dinner tonight! Appàrently they àre both used ànd considered correct. So, use whichever one you like. AS for this sàusàge stuffed portobello mushrooms recipe, here is how this works. First you màke à delicious ...
From cookingcrest.com


STUFFED PORTOBELLO MUSHROOMS ITALIAN SAUSAGE RECIPES
Turkey Marinara Stuffed Portobello Mushrooms Turkey Marinara Stuffed Portobello Mushrooms (Gluten-Free) Wholesome Yum. black pepper, garlic powder, pepper jack cheese, sea salt, portobello mushrooms and 3 more.
From yummly.com


ITALIAN SAUSAGE STUFFED MUSHROOMS - THE CHUNKY CHEF
2021-11-09 Add chopped mushroom stems, salt, pepper and thyme and cook for 1-2 minutes. Remove to the plate with the sausage and let cool a little. In a mixing bowl, add softened cream cheese, egg yolk, and Parmesan cheese. Stir well to combine. Stir in sausage mixture from the plate and make sure it’s well combined.
From thechunkychef.com


SAUSAGE AND GORGONZOLA STUFFED PORTOBELLO MUSHROOMS ... RECIPE
Get one of our Sausage and gorgonzola stuffed portobello mushrooms ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite! Good appetite! 98%
From crecipe.com


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Top Asked Questions

How to cook portobello mushrooms with sausage?
These sausage stuffed portobello mushrooms feature meaty portobello mushroom caps loaded with an enticing mixture of ground sausage, sage, and cream cheese. Preheat oven to 400 degrees. Remove mushroom stems from mushrooms and scrape out the gills. Chop the mushroom stems and add them to a skillet with sausage and onion.
What are portobello mushrooms stuffed with?
These tasty portobello mushrooms are stuffed with spicy sausage, vegetables, cheese and breadcrumbs making stuffed mushrooms hearty enough for a main course! Pre-heat the oven to 400. Line a rimmed baking sheet with aluminum foil and set aside.
How to cook sausage and mushrooms in oven?
Preheat oven to 375°F. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside. In a saute pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil.
How many calories in sausage stuffed portobello mushrooms?
Not only are these Sausage Stuffed Portobello Mushrooms filling and tasty, but each one is only 280 calories or 6 Weight Watchers SmartPoints on myWW Green, Blue and Purple! Sounds like there’s some room left for dessert. Or wine. Or both!

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