Description
Savory & Satisfying Sausage Stuffed Portobellos You’ll Make on Repeat
Ingredients
Scale
- 4 large Portobello mushrooms, stems removed and cleaned
- 1 lb (450g) sausage (pork, turkey, or chicken), casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup chopped spinach
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp dried Italian herbs
- Kale or Swiss chard instead of spinach
- Cauliflower rice for added volume
- Goat cheese or feta for a tangy twist
- Chili flakes for heat
Instructions
- Heat oven to 400°F (200°C). Line a baking sheet with parchment paper or grease a casserole dish.
- Clean mushroom caps with a damp towel. Remove gills with a spoon. Place cap-side down on the sheet, brush with 1 tbsp olive oil, season with salt and pepper, and roast for 10 minutes.
- Heat remaining olive oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes. Add garlic and sauté 1 minute.
- Add sausage to the skillet, breaking it up. Cook until browned. Stir in spinach and Italian herbs; cook until wilted. Remove from heat.
- Stir in half the mozzarella and all the Parmesan. Mix well.
- Pat mushrooms dry. Fill each cap with the sausage mixture and top with remaining mozzarella.
- Bake 15–18 minutes or until cheese is melted and golden. Cool for 5 minutes before serving.
Notes
- Feel free to substitute ingredients as desired.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Sausage Stuffed Portobellos, stuffed mushrooms, gluten-free dinner