- 4 portobello mushrooms that are 5″ diameter, stems removed and saved, black gills scraped out with a spoon
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 3 cloves of garlic, grated or finely minced
- 1 pound sweet italian sausage, removed from the casing (I get my hormone + antibiotic free pork sausage from ButcherBox, which I highly recommend!)
- 10-ounce bag frozen cauliflower rice
- 1/2 cup packed fresh parsley, finely chopped
- Preheat oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with baking rack with parchment paper.
- Add the portobello mushrooms with the opening UP. Drizzle with olive oil, salt + pepper. Roast for 15 minutes while you prepare the filling.
- Heat your cast iron skillet over medium heat. Add the olive oil, bell pepper, onion, salt + pepper. Cook for 5 minutes until soft. Add the garlic, and cook for 30 seconds until fragrant. Then, add in the sausage, breaking the sausage up (I like using a potato masher). Cook for 5 minutes until the sausage is no longer pink.
- To the cooked sausage, add bag of frozen cauliflower rice. It will help bind it, stretch out the meat since the cauliflower rice takes on the flavor of the sausage and sneaks in more veggies! Cook, stirring occasionally, for another 5 minutes until the cauliflower rice is cooked through.
- Turn off the heat, add in the parsley and stir.
- Remove the mushrooms from the oven, and spoon the sausage mixture into the portobello mushrooms.
- Roast the stuffed mushrooms for another 15 minutes until the mushrooms are tender and the sausage filling is getting crispy on top.
- Serve warm. Especially good with zucchini noodles or pesto zucchini noodles!
- Leftovers will keep in an airtight container for 5 days refrigerated.
Could also serve this with marinara sauce zucchini noodles!
You can use bulk Italian sausage, or cut it out of sausage links. Just read the labels to make sure it’s Whole30 compliant if doing a Whole30!
You can use fresh cauliflower rice, but honestly frozen has a more neutral taste, is cheaper and more convenient
Always try and get organic mushrooms
You FOR SURE want to use a baking sheet with a wire rack. Otherwise the mushrooms get soggy bottoms sitting in the moisture that cools off.
Want it spicy? Add in red pepper flakes!
If you’re ok with dairy, this would be delicious sprinkled with parmesan
If we have leftovers, I’ll chop up the portobello and sauté it will the filling and too with a scoop of pesto. Yummy!