Portobello mushrooms are a perfect vehicle for a variety of different fillings and this sausage filling is no exception! I used a combination of spicy and sweet Italian sausage but you could easily just do one of them if you prefer. A simple side salad was a perfect complement to this savory dish.
Prep time: 40-45 minutes
Nutrition info for 1 serving: I have the precise amounts I measured listed below 424 calories, 32g fat, 11g carbs (9g net), 2g fiber, 24g protein
2 portobello mushroom caps, stems and gills removed
7oz sausage, removed from casing or bought out of casing (I did 4oz spicy pork sausage and 1 link of sweet Italian pork sausage)
1/2 tbsp avocado/olive oil/ghee
1/4 small yellow onion, diced (I measured out 25g)
1 garlic clove, minced
1/2 bell pepper, diced (I did a 2oz mixture of red and yellow peppers)
1/4 cup marinara sauce (I used Rao’s)
1 1/2-2 cups raw baby spinach, roughly chopped
1/3 cup shredded mozzarella (I used 1.5oz part skim mozzarella)
salt and pepper to taste
olive oil spray
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil or parchment paper. Spray portobello caps lightly with olive oil on both sides and place on your prepared pan, gill side up. Cook for 15 minutes. The caps will release a lot of liquid that you will pour off before stuffing them.
While they are cooking, heat 1/2 tbsp cooking fat in a large pan over medium-high heat. Add your diced onion and garlic and saute for 3 minutes. Add your diced pepper and saute for an additional 3-4 minutes. Add the sausage and saute until it has evenly browned, making sure to break it up into small pieces as it cooks, this should take about 8 minutes. Turn the heat down to medium-low and add the marinara sauce, mixing well to combine. Add the chopped spinach and cook until just wilted. Add salt and pepper to taste. Turn off the heat and stir in 3/4 of your mozzarella.
Take portobellos out of the oven and pour the liquid that has been released out of the center (I just pour it into the sink). Stuff the centers with your sausage mixture and top with remaining cheese. Place back in the oven for an additional 20 minutes.