Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
4
large
Portobello mushrooms (caps)
The filling
-
1
tbsp
Olive oil
-
1
lb
Ground Italian sausage
-
1 ½
cups
Marinara sauce
-
¼
cup
Fresh basil (chopped)
-
2
cloves
Garlic (minced)
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
The topping
-
1
cup
Pepper jack cheese (shredded)
Instructions
- Preheat the oven to 375°F (191°C) and prepare a baking sheet.
- Remove the stems from the mushroom caps, brush them with olive oil, and bake face up for 15-20 minutes until softened.
- In a skillet, cook the sausage over medium-high heat until browned, about 8-10 minutes.
- Reduce the heat, add minced garlic, and sauté until fragrant, then mix in marinara sauce, basil, salt, and pepper, cooking until hot.
- Drain excess liquid from the mushrooms, fill them with the sausage mixture, and top with shredded cheese.
- Broil the stuffed mushrooms for 2-3 minutes until the cheese is melted and slightly browned.
Nutrition Facts (estimated)
Servings
4
Calories
643
Total fat
54.3g
Total carbohydrates
11.9g
Total protein
26.9g
Sodium
0mg
Cholesterol
0mg
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