Turkey Sausage-Stuffed Portobellos
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Cook time: 
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Serves: 8 stuffed portobellos
  • 8 portobello mushrooms
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp salt, divided
  • ¾ tsp black pepper, divided
  • 19.5 oz hot turkey Italian Sausage, casings removed
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 (28 oz) can crushed tomatoes
  • 12 oz part-skim shredded mozzarella
  • fresh basil for garnish (optional)
  1. Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps, tops down, on a baking sheet. Drizzle with the olive oil and brush to coat. Sprinkle with ½ the salt and pepper; set aside.
  2. In a large skillet over medium heat, brown the sausage, breaking up with a wooden spoon into crumbles. using a slotted spoon, remove the turkey to a plate and return skillet with drippings to the heat, increasing to medium-high. Add the diced onions and bell peppers, seasoning with the remaining salt and pepper. Saute until they are soft and starting to turn golden, stirring occasionally, about 8-10 minutes.
  3. Add the garlic and oregano, sauté for 30 seconds. Add the crushed tomatoes, as well as the sausage back into the pan; stir. Once simmering, reduce heat to medium-low and gently simmer for 20 minutes or until thickened and flavors combine.
  4. Meanwhile, preheat oven to 375 degrees F.
  5. Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese. Garnish with fresh chopped basil if desired. Serve hot.
Nutrition Information
Serving size: 1 stuffed portobello Calories: 334 Fat: 16.5 Carbohydrates: 20.8 Sugar: 5.5 Sodium: 877 Fiber: 5.6 Protein: 27.3 Cholesterol: 71
Recipe by Prevention RD at https://preventionrd.com/2019/08/turkey-sausage-stuffed-portobellos-weekly-menu/