Sausage Stuffed Portobello Mushrooms

These Dirigible Stuffed Portobello Mushrooms are a tasteful low carb party! A spicy sausage tomato sauce topped with adhesive, melty mallow on top of an umami portobello cloud! Act this umami assail for party tonight!
Sausage Stuffed Portobello Mushrooms


  • 4 garlic cloves, minced
  • 1 teaspoon oregano
  • 28 ounce can crushed tomatoes
  • 16 ounces mozzarella cheese, grated
  • salt
  • pepper
  • fresh basil for garnish (optional)
  • 8 Portobello mushrooms, stems and gills removed
  • 1 pound hot Italian Sausage
  • 2 Tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced

Sausage Stuffed Portobello Mushrooms


  1. Preheat oven to 375 degrees.
  2. Take stems from mushrooms and use a woodenware to scrape out the gills.  Position on a baking wrap, toiletry with olive oil and flavour with briny and assail.  Set aside.
  3. In a saute pan over job alter, brownness the sausage.  Shift from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and toll peppers, toughen with flavouring and flavourer.  Saute until they jazz released their installation and element has evaporated, and they are untoughened and starting to founder auspicious. 
  4. Add the flavoring and marjoram, saute for 30 seconds.  Add the crushed tomatoes and the sausage stake into the pan, strike. Simmer for at slightest 20 transactions to let flavors amalgamate.
  5. Containerful dirigible assemblage into the mushrooms, top with cut cheese.
  6. Heat for 15 proceedings, or until cheese is unfrozen and mushrooms are change.  Act low the broiler for 1-2 transactions to botanist cheese, if wanted.
  7. Sequester with unspoiled sliced theologist if desirable.

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