Portobello Mushrooms Stuffed with Sausage, Spinach, and Cheese
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Cook time: 
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Serves: 4 stuffed portobellos
  • 4 large Portobello mushrooms
  • 12 oz turkey Italian sausage, casings removed
  • 1 tsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup tomato sauce
  • pinch crushed red pepper flakes
  • 8 oz coarsely chopped spinach leaves
  • 1 cup part-skim mozzarella, divided
  1. Preheat oven to 450 degrees F. Gently wash the portobellos and use a spoon to scrape out the inner gills of the cap (discard). Place mushrooms stem side up on a baking sheet and roast for 10 minutes.
  2. Meanwhile, heat a large, nonstick skillet over medium heat. Add the sausage and cook for 4-5 minutes or until no longer pink, breaking up into crumbles using a wooden spoon. Remove cooked sausage to a plate and return skillet to heat.
  3. Add the olive oil to the skillet and once hot, add the onions. Cook for 3-4 minutes or until softened. Add garlic, stir, and cook for 30-60 seconds or until fragrant.
  4. Add tomato sauce, crushed red pepper, and spinach. Allow spinach to heat through and wilt until bright green. Stir in ½ cup cheese.
  5. Fill each mushroom with ¼ the sausage mixture and bake for 7-8 minutes. Remove from oven and top with remaining ½ cup mozzarella; return to oven to bake for 2-3 minutes or until cheese is melted. Remove from oven and allow to cool for several minutes before serving.
Recipe adapted from Kayln's Kitchen and originally, Bobby Flay's Grill It!
Nutrition Information
Serving size: 1 prepared cap Calories: 279 Fat: 14.5 Carbohydrates: 12.8 Sugar: 3.3 Sodium: 673 Fiber: 3.3 Protein: 26.5 Cholesterol: 63
Recipe by Prevention RD at https://preventionrd.com/2018/04/portobello-mushrooms-stuffed-with-sausage-spinach-and-cheese-weekly-menu/