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Sausage & Spinach Stuffed Portobello Mushrooms Recipe

   
 

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     Sausage & Spinach Stuffed Portobello Mushrooms

Category   Entrees - Maindishes
Sub Category   None
Servings   5 Mushrooms

Ingredients
5 medium Portobello mushrooms
Coconut Oil
1 lb. uncooked sausage, removed from casing
½ pound of frozen spinach, defrosted in the microwave and squeezed dry
½ small onion, minced
1 large egg, lightly beaten
1 Tbsp. coconut flour
Salt & Pepper
Ghee (or your favorite fat)
 
1 ½ cup of Rao’s marinara sauce, heated

Instructions
I preheated the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack. I gathered the ‘shrooms and prepared them per an old recipe in Cook’s Illustrated. I wiped the tops clean with a damp cloth and removed the stems and the gills. (The gills are easily scooped out with a spoon.) I pre-roasted the mushrooms. I used a sharp paring knife to cut a shallow “X” on the top of each mushroom brushed coconut oil all over the ‘shrooms, and seasoned the tops and bottoms with salt and pepper.
Next, I placed the mushrooms on the preheated baking sheet in the oven, gill side up, and baked them for 10 minutes. I flipped each mushroom and baked them gill side down for about 10 additional minutes. I removed the tray from the oven and let the mushrooms cool to room temperature.
Then, I increased the oven temperature to broil. While the mushrooms were baking, I started making the stuffing. I heated a couple tablespoons of ghee in a large skillet over medium heat and sautéed the minced onion (with salt and pepper) until they were soft and translucent. I added the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. I removed the meat mixture to a medium bowl and let it cool to room temperature. Once the sausage was cooled, I added the egg, spinach, coconut flour, salt and pepper and mixed to combine.
I transferred the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and piled the stuffing onto each cap — pressing down to make the stuffing more compact. I placed the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time. The stuffing should be evenly browned (but not burned) when the mushrooms are finished. I topped the stuffed mushrooms with Rao’s marinara sauce and served them immediately!


Originally Submitted
1/5/2013





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