- 4 portobello mushrooms that are 5″ diameter, stems removed and saved, black gills scraped out with a spoon
- 1 tablespoon olive oil
- 1 pound 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 almond flour (optional)
- Preheat oven to 350 degrees with the oven rack in the middle.
- Line a rimmed baking sheet with baking rack 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 almond flour, then drizzle with olive oil.
- Bake the stuffed mushrooms for 15 minutes until the mushrooms are tender.
- 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.