Sausage and Spinach Stuffed Portobello Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 428.9
- Total Fat: 32.4 g
- Cholesterol: 117.3 mg
- Sodium: 1,111.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.7 g
- Protein: 15.8 g
View full nutritional breakdown of Sausage and Spinach Stuffed Portobello Mushrooms calories by ingredient
Number of Servings: 4
Ingredients
-
4 large cap portobello mushrooms
1/4 cup plus 2 tablespoons melted ghee, divided (or butter)
Kosher salt
Pepper1 pound bulk sausage
2 cups marinara sauce
1 large egg, lightly beated
10 ounces frozen spinach, defrosted and squeezed dry
1 tablespoon coconut flour
Directions
1. Preheat oven to 400 degrees with the rack in the center of the oven. Place a foil-lined baking sheet in the oven.
2. Wipe the tops of the mushrooms with a damp cloth and scoop out the gills and stems with a spoon. Use a sharp paring knife to cut a shallow X on the top of each mushroom cap.
3. Brush the mushrooms all over with 1/4 cup the the ghee and season with salt and pepper.
4. Place the mushrooms on the hot baking sheet, top side down. Bake for 10 minutes; flip the mushrooms one and bake for another 10 minutes.
5. Remove the tray from the oven and let the mushrooms cool to room temperature. Increase the oven temperature to broil.
6. While the mushrooms are roasting, heat the remaining ghee in a large skillet over medium heat. Add the sausage to the skillet, breaking it up with a wooden spoon, Cook the meat until it's no longer pink. Drain all the fat and remove the filling to a medium bowl; let it cool to room temperature.
7. Warm the marinara sauce in a small saucepan over low heat. When the sausage filling is cool, add the egg, spinach, and coconut flour and pinch of salt and pepper. Mix to combine.
8. Clean the mushroom liquid off the original baking sheet and replace the mushrooms on the sheet. Pile the stuffing onto each cap, pressing down to make the stuffing compact.
9. Place the tray under the broiler for about 5 minutes, rotating halfway through the cooking time. Remove the mushrooms from the oven when the stuffing is evenly browned.
10 Top the baked mushrooms with the heated marinara sauce and serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMATHEW2.
2. Wipe the tops of the mushrooms with a damp cloth and scoop out the gills and stems with a spoon. Use a sharp paring knife to cut a shallow X on the top of each mushroom cap.
3. Brush the mushrooms all over with 1/4 cup the the ghee and season with salt and pepper.
4. Place the mushrooms on the hot baking sheet, top side down. Bake for 10 minutes; flip the mushrooms one and bake for another 10 minutes.
5. Remove the tray from the oven and let the mushrooms cool to room temperature. Increase the oven temperature to broil.
6. While the mushrooms are roasting, heat the remaining ghee in a large skillet over medium heat. Add the sausage to the skillet, breaking it up with a wooden spoon, Cook the meat until it's no longer pink. Drain all the fat and remove the filling to a medium bowl; let it cool to room temperature.
7. Warm the marinara sauce in a small saucepan over low heat. When the sausage filling is cool, add the egg, spinach, and coconut flour and pinch of salt and pepper. Mix to combine.
8. Clean the mushroom liquid off the original baking sheet and replace the mushrooms on the sheet. Pile the stuffing onto each cap, pressing down to make the stuffing compact.
9. Place the tray under the broiler for about 5 minutes, rotating halfway through the cooking time. Remove the mushrooms from the oven when the stuffing is evenly browned.
10 Top the baked mushrooms with the heated marinara sauce and serve immediately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMATHEW2.