SAUSAGE-STUFFED PORTOBELLO CAPS
This is an entree version of a traditional stuffed portobello mushroom appetizer. This is a gluten- and dairy-free version, however, feel free to use cheese(s) and breadcrumbs in place of the eggs, almond flour, and nutritional yeast. I used a sausage recipe from this site to make my own sausage out of ground turkey, again feel free to use your favorite ground sausage (chorizo would be lovely in this).
Provided by Patty-DC
Categories 100+ Everyday Cooking Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
- Remove stems and gills from mushroom caps and wipe clean with a damp towel.
- Combine sausage, almond flour, onion, eggs, nutritional yeast, garlic, Italian seasoning, and parsley in a bowl and mix well.
- Divide sausage mixture into 4 portions and fill each mushroom cap, packing firmly. Place stuffed mushrooms in the baking dish.
- Bake in the preheated oven until the center of the sausage mixture is cooked through and juices run clear, 45 to 60 minutes.
- Remove baking dish from oven. Move oven rack about 6 inches from the heat source and turn on the oven's broiler.
- Place mushrooms under the broiler until tops are colored, 3 to 6 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 14.5 g, Cholesterol 137.6 mg, Fat 28.3 g, Fiber 4.5 g, Protein 25.8 g, SaturatedFat 8.6 g, Sodium 989.3 mg, Sugar 3.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Teken Rayamajhi
[email protected]I'm a big fan of stuffed mushrooms, and these sausage-stuffed portobello caps are some of the best I've ever had. The sausage and cheese filling is rich and flavorful, and the mushrooms are cooked to perfection. I highly recommend this recipe.
Janet Nsiah
[email protected]These stuffed portobello caps were amazing! The sausage and cheese filling was so flavorful and the mushrooms were cooked to perfection. I loved the addition of the breadcrumbs and Parmesan cheese on top. I will definitely be making these again soon.
Nasmin Akther
[email protected]I made these stuffed portobello caps for a party and they were a huge success! Everyone loved them. The sausage and cheese filling was delicious and the mushrooms were cooked perfectly. I will definitely be making these again.
Md:Yakub Hosun
[email protected]These stuffed portobello caps were easy to make and turned out great! I used ground turkey instead of sausage, and they were still delicious. The mushrooms were cooked perfectly and the filling was flavorful. I served them with a side of roasted vege
Melanie Playz
[email protected]I'm not a big fan of sausage, but these stuffed portobello caps were still delicious. The cheese filling was rich and flavorful, and the mushrooms were cooked perfectly. I would definitely recommend this recipe to anyone who loves mushrooms.
Baraka John
[email protected]These stuffed portobello caps were a great way to use up some leftover sausage. The filling was easy to make and the mushrooms were cooked perfectly. I served them with a side of mashed potatoes and they were a hit with my family.
Jennifer Hancock
[email protected]I'm a big fan of stuffed mushrooms, and these sausage-stuffed portobello caps are some of the best I've ever had. The sausage and cheese filling is rich and flavorful, and the mushrooms are cooked to perfection. I highly recommend this recipe.
Alese Moorhead
[email protected]These stuffed portobello caps were amazing! The sausage and cheese filling was so flavorful and the mushrooms were cooked to perfection. I loved the addition of the breadcrumbs and Parmesan cheese on top. I will definitely be making these again soon.
Apon Apon Das Raj
[email protected]I made these stuffed portobello caps for a party and they were a huge success! Everyone loved them. The sausage and cheese filling was delicious and the mushrooms were cooked perfectly. I will definitely be making these again.
Zaheen barikjan
[email protected]These stuffed portobello caps were easy to make and turned out great! I used Italian sausage and a blend of mozzarella and Parmesan cheeses. The mushrooms were cooked perfectly and the filling was flavorful and juicy. I served them with a side of roa
Jessica Moore
[email protected]I'm not a huge fan of mushrooms, but these stuffed portobello caps were delicious! The sausage and cheese filling was rich and savory, and the mushrooms were tender and flavorful. I would definitely recommend this recipe.
EmmieLou 217
[email protected]These stuffed portobello caps were a hit! The sausage and cheese filling was flavorful and juicy, and the mushrooms were cooked to perfection. I will definitely be making these again.