Italian Sausage Stuffed Portabella Mushroom Caps

Italian Sausage Stuffed Portabella Mushroom Caps
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 308.9
  • Total Fat: 20.0 g
  • Cholesterol: 78.0 mg
  • Sodium: 435.9 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Italian Sausage Stuffed Portabella Mushroom Caps calories by ingredient
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Introduction

Delicious take on a stuffed mushroom cap. I usually double the recipe (the meat part) and use the leftover meat for zucchini boats. Delicious take on a stuffed mushroom cap. I usually double the recipe (the meat part) and use the leftover meat for zucchini boats.
Number of Servings: 4

Ingredients

    4 serving mushroom, portabella cap - 1 cap-3 oz serv
    3 serving H‑E‑B Premium Italian Sausage
    3 serving Aldi's Spice Club Minced Garlic - 1 tsp (5g) (by THENEWKAREN)
    2 tbsp Butter, salted
    3 oz Tomato Paste
    4 serving HEB Thin Sliced Jalapeno Jack Cheese (by ANGLEDGE)
    2 oz GRAPE TOMATOS (by SUPERCURL_20)
    2 tbsp Bertolli talian Glaze With Balsamic Vinegar

Tips

I always use a whole pound of Italian sausage and double the ingredients for the mix. Only half the meat mix gets used on the mushrooms so I use the rest of it in zucchini boats.


Directions

1. Wash and pat dry mushrooms and cut off extra stems
2. Preheat oven to 400 degrees
3. Melt butter and 2 tsp of minced garlic
4. Place mushrooms cap side up on a foil covered cookie sheet
5. Brush butter/garlic mix on the mushroom cap
6. Heat mushrooms in oven for 5 minutes
7. Brown of the Italian sausage in a skillet while heating mushroom caps
8. Stir tomato paste, 1/2 cup of water, 1 tsp garlic into the meat until meat is fully cooked
9. Remove mushrooms from oven and flip over
10. Brush remaining butter/garlic mix into the fins of the mushrooms
11. Spread meat mixture evenly over each mushroom
12, Place 1 slice of cheese on each mushroom
13. Slice grape tomatoes in half and place 5 halves on each mushroom
14. Heat in oven for about 5 minutes
15. Remove from oven and drizzle the balsamic glaze over each mushroom

Serving Size: Makes 4 stuffed mushroom caps

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