Sausage and Spinach Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
5
medium
Portobello mushrooms
The stuffing
-
1
pound
uncooked sausage
-
½
pound
frozen spinach
-
½
small
onion
-
1
large
egg
-
1
tablespoon
coconut flour
-
2
tablespoons
ghee
-
1½
cups
Rao’s marinara sauce
Seasoning and oil
-
avocado oil
-
Sunny Paris seasoning
-
Kosher salt
-
freshly ground pepper
Instructions
- Preheat the oven to 400°F and prepare a foil-lined baking sheet.
- Clean the mushrooms by wiping them and removing stems and gills.
- Cut a shallow 'X' on top of each mushroom and brush with avocado oil, seasoning with salt and pepper.
- Bake the mushrooms gill side up for 10 minutes, then flip and bake gill side down for another 10 minutes.
- Let the mushrooms cool to room temperature and increase the oven temperature to broil.
- In a skillet, heat ghee and sauté minced onion until soft, then add sausage and seasoning, cooking until no longer pink.
- Let the sausage mixture cool, then combine with egg, spinach, coconut flour, salt, and pepper.
- Transfer the roasted mushrooms to a new baking sheet and fill each with the stuffing, pressing down to compact.
- Broil for about 5 minutes, rotating halfway, until the stuffing is browned.
- Top with marinara sauce and serve immediately.
Nutrition Facts (estimated)
Servings
5
Calories
425
Total fat
35g
Total carbohydrates
11g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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