Italian Sausage Stuffed Portobello Mushrooms
  • Email Email
  • Print Print

Italian Sausage Stuffed Portobello Mushrooms

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 4

Kayleigh sent me this recipe in my time of need for an amazing recipe for stuffed portabella mushrooms. SO AMAZING. Thank you Fellow BD member! I modified it a bit cause I have a big family.

Ingredients

  • 4 mushrooms, Portobello, organic
  • 2 tsp. oil, avocado, unrefined, raw, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 lbs. sausage, turkey, Italian-style, free-range, organic
  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 sml. onion, any type, organic
  • 1 med. bell pepper, any color, fresh, organic
  • 4 clove garlic, fresh, organic
  • 1/2 c. tomato sauce, organic
  • red pepper flakes, crushed, organic to taste
  • 4 c. spinach, fresh, organic
  • 1 c. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic
  • 2 tbs. basil, fresh, organic
  • 2 tbs. parsley, fresh, organic

Directions

Preheat oven to 375ºF.

Remove stems from mushrooms, and scrape out brown gills. Brush mushrooms with avocado oil, season with sea salt and pepper, and arrange on a baking sheet.

If necessary, remove sausage from casings. Crumble sausage into a skillet over medium heat and brown, breaking the meat up as it cooks. When sausage is browned, remove from skillet and set aside.

Heat coconut oil in skillet over medium heat. Add diced onion, and sauté for about 2 minutes (onions should be starting to soften). Add minced garlic, and continue cooking until onions start to brown. Add cooked sausage, tomato sauce, and red pepper flakes to the pan. Let simmer for 2-3 minutes. Add chopped spinach to the pan, let it wilt and cook down, stirring so it’s evenly distributed through the mixture. Remove pan from heat, and stir in half of the shredded cheese, chopped basil, and chopped parsley.

Carefully stuff the inside of each mushroom with the sausage mixture, and top each mushroom with the remaining shredded mozzarella (should be about 2 tablespoons per mushroom). Bake for 15 minutes, until cheese is melted and mushrooms are tender.