Portobello mushrooms stuffed with a mixture of Italian sausage, finely chopped mushroom, onion, bell pepper and garlic then roasted in the oven until golden brown. Leave off the optional panko bread crumbs and it’s paleo, gluten free, low carb and Whole30!
My mom, sister and I get together at one of our houses for what we call “girl nights”. Our girl nights typically includes wine, food, and trashy TV.
Usually these nights are “no boys allowed”. If one of our husbands is home, we joke that they have to hang out in the bedroom and give us full reign of the living room.
We’ve made an exception of “no boys allowed” for baby Josh. He’s now the star of our “girl nights” parties.
Just last night we got together to watch our favorite trashy reality shows. It was the first time we had Josh join us, and it was the funnest one yet! Babies make all gatherings better.
We took turns holding him, while simultaneously giving our expert opinions on the tv drama.
Josh fit right in, and made our girl nights better than ever. Much like how the mushrooms blended into this Italian sausage makes it taste way better than ever.
Do you all love mushrooms as much as I do? I am obsessed! I sauté them to put on top of my steaks, add them on top of my pizzas, and my very favorite is blending them up and adding them into ground meat. Called The Blend.
The Blend helps you do better for your health: Mushrooms are fat free, cholesterol free, low in calories, and provide important nutrients like vitamin D, B vitamins, antioxidants and potassium (9%). A delicious and healthy addition to your diet. The Blend also helps you do better for your dollar: Adding mushrooms to meat adds bulk and volume, generating more servings and stretching recipes into more portions.
Not only does blending chopped mushrooms into ground meat keep the meat extra juicy, blending mushrooms with meat adds an easy serving of vegetables to the plate. Great way to sneak in extra vegetables if your kids are picky eaters.
Visit The Blend to learn more.
For these Italian sausage stuffed portobello mushrooms, I save the big mushroom stems and finely chop them along with onion, red bell pepper and garlic to give lots of flavor and juiciness to the sausage, and to help bind the Italian sausage together. I scoop the cooked sausage mushroom mixture back in to the portobello mushrooms and roast them in the oven.
You can serve these Italian sausage stuffed portobello mushrooms with a salad or pasta and dinner is served! I love serving mine with my dairy free pesto pasta. Shawn was obsessed with this dinner.
I added panko bread crumbs on top so the Italian sausage stuffed portobello mushrooms would get nice and golden brown, but they’re completely optional. It’s more for looks. If you leave them off, this dinner is paleo, gluten free, low carb and Whole30!Print
- 4 portobello mushrooms that are 5″ diameter, stems removed and saved, black gills scraped out with a spoon
- 1 tablespoon olive oil
- 2 pounds sweet italian sausage, removed from the casing
- 1/2 medium yellow onion
- 1 red bell pepper, sliced in half, stem, ribs and seeds removed
- 3 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup packed fresh parsley, finely chopped
- 1/2 panko bread crumbs (optional)
- Preheat oven to 350 degrees with the oven rack in the middle.
- Line a baking sheet with parchment paper, and add the portobello mushrooms with the opening UP.
- Preheat a large skillet over medium high heat. Add the olive oil and the sausage, breaking the sausage up with a wooden spoon. Cook for 5 minutes until the sausage is no longer pink.
- While the sausage is cooking, add the mushroom stems, onion, bell pepper and garlic to a food processor. Pulse the vegetables until they are very finely chopped.
- Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through.
- Remove the sausage mixture from the heat. Add in the parsley and stir.
- Spoon the sausage mixture into the portobello mushrooms. Top each portobello with 2 tablespoons panko bread crumbs, then drizzle with olive oil.
- Bake the stuffed mushrooms for 15 minutes until the mushrooms are tender. If necessary, turn your oven on broil to brown the panko bread crumbs for just 1-2 minutes.
- Serve warm.
*if your portobello mushrooms didn’t come with stems, substitute 8 baby bella or button mushrooms. You don’t want to skip it! The finely chopped mushrooms help bind the sausage mixture.
*leave off the panko bread crumbs for paleo, gluten free, low carb, Whole30
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.