Sausage-Stuffed Portobello Caps recipe

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Ingredients

cooking spray
4 portobello mushroom caps
1 pound bulk sweet Italian sausage
¼ cup almond flour
¼ cup finely diced onion
2 large eggs
3 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried parsley

Nutrition Info

406.5 calories
carbohydrate: 14.5 g
cholesterol: 137.6 mg
fat: 28.3 g
fiber: 4.5 g
protein: 25.8 g
saturatedFat: 8.6 g
servingSize: -
sodium: 989.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

  2. Remove stems and gills from mushroom caps and wipe clean with a damp towel.

  3. Combine sausage, almond flour, onion, eggs, nutritional yeast, garlic, Italian seasoning, and parsley in a bowl and mix well.

  4. Divide sausage mixture into 4 portions and fill each mushroom cap, packing firmly. Place stuffed mushrooms in the baking dish.

  5. Bake in the preheated oven until the center of the sausage mixture is cooked through and juices run clear, 45 to 60 minutes.

  6. Remove baking dish from oven. Move oven rack about 6 inches from the heat source and turn on the oven's broiler.

  7. Place mushrooms under the broiler until tops are colored, 3 to 6 minutes.

Recipe Yield

4 portobello mushroom caps

Recipe Note

This is an entree version of a traditional stuffed portobello mushroom appetizer. This is a gluten- and dairy-free version, however, feel free to use cheese(s) and breadcrumbs in place of the eggs, almond flour, and nutritional yeast. I used a sausage recipe from this site to make my own sausage out of ground turkey, again feel free to use your favorite ground sausage (chorizo would be lovely in this).

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