SAUSAGE STUFFED PORTOBELLO MUSHROOMS
These Sausage Stuffed Portobello Mushrooms are a delicious low carb dinner! A savory sausage tomato sauce topped with gooey, melty cheese on top of an umami portobello mushroom! Make this umami bomb for dinner tonight!
Ahhh, you guys. These Sausage Stuffed Portobello Mushrooms are my new favorite thing, I’m not even kidding. You know I love using vegetables as a carb replacer like with THESE bell peppers or THESE bell peppers or ALL the spaghetti squash. PS, spell check is telling me that “carb replacer” isn’t a thing? Um, I have to disagree, carb replacer is TOTALLY a thing, and these Sausage Stuffed Portobello Mushrooms are totally one of them. Those?
INGREDIENTS:
8 Portobello mushrooms, stems and gills removed
1 pound hot Italian Sausage
2 Tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 teaspoon oregano
28 ounce can crushed tomatoes
16 ounces mozzarella cheese, grated
salt
pepper
fresh basil for garnish (optional)
INSTRUCTIONS:
Preheat oven to 375 degrees.
Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
In a saute pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden.
Add the garlic and oregano, saute for 30 seconds. Add the crushed tomatoes and the sausage back into the pan, stir. Simmer for at least 20 minutes to let flavors combine.
You can find complete recipes HERE
