About
For a simple lunch ready to eat in under 1 hour, stuffed portabella mushrooms are filling and healthy! You can easily double up this recipe to have 4 entrees prepared for the week. For a side, choose something high in fat, or you can add extra fat to the mushrooms by adding a layer of melted cheese or pairing them with a Carb Manager dipping sauce.
Jessica L
Ingredients
- 4 ¾ ounce portabella mushrooms, raw
- 2 teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ½ teaspoon italian seasoning
- 8 ounce ground mild italian sausage by archer farms
Instructions
- Preheat an oven to 350 degrees and lightly spray a glass baking dish. Prepare a 6oz package of 2 portabella mushroom caps by removing the stems and scooping out most of the inside with a spoon. The weight listed in the ingredients is the final weight after scooping out the insides for nutritional accuracy.
- Drizzle the olive oil across the mushrooms caps, and sprinkle the seasonings across the insides.
- Stuff each mushroom cap with 4 oz of ground italian sausage. Italian sausage is already seasoned, but you may add additional seasoning at your discretion before stuffing the mushrooms. Place the stuffed caps in your baking dish.
- Bake uncovered for at least 30 minutes or more until you see a crispiness across the italian sausage. Enjoy hot!
Nutrition Facts
- Servings: 2
- Calories: 403.7kcal/1689.3kJ (per serving)
- Fat: 33.5g (per serving)
- Carbs: 6.0g (per serving)
- Protein: 18.1g (per serving)
