These sausage and spinach stuffed portobello mushrooms are super easy to whip up and make use of inexpensive pantry staples!
Who doesn’t like big ‘shrooms stuffed with meat and veggies?
What if you could make them easily and quickly with Paleo pantry staples? Win-win! This dish is pretty simple to make and the results are yummy – as long as you start out with delicious components. Don’t cheap out!
Follow the jump to get the recipe!
Time to make Sausage and Spinach Stuffed Portobello Mushrooms!
Makes 5
Ingredients:
- 5 medium Portobello mushrooms
- Avocado oil (or your favorite fat)
- 1 pound uncooked sausage, removed from casing (I used bratwurst)
- ½ pound of frozen spinach, defrosted in the microwave and squeezed dry
- ½ small onion, minced
- Sunny Paris seasoning
- 1 large egg, lightly beaten
- 1 tablespoon coconut flour
- Kosher salt
- Ghee (or your favorite fat)
- Freshly ground pepper
- 1 ½ cup of Rao’s marinara sauce, heated
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I preheated the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack.
I gathered the ‘shrooms…
…and prepared them per an old recipe in Cook’s Illustrated. I wiped the tops clean with a damp cloth and removed the stems and the gills. (The gills are easily scooped out with a spoon.) I pre-roasted the mushrooms
I used a sharp paring knife to cut a shallow “X” on the top of each mushroom…
…brushed avocado oil all over the ‘shrooms, and seasoned the tops and bottoms with salt and pepper.
Next, I placed the mushrooms on the preheated baking sheet in the oven, gill side up, and baked them for 10 minutes. I flipped each mushroom and baked them gill side down for about 10 additional minutes. I removed the tray from the oven and let the mushrooms cool to room temperature.
Then, I increased the oven temperature to broil.
While the mushrooms were baking, I started making the stuffing.
I heated a couple tablespoons of ghee in a large skillet over medium heat and sautéed the minced onion (with salt and pepper) until they were soft and translucent. I added the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. I removed the meat mixture to a medium bowl and let it cool to room temperature.
Once the sausage was cooled, I added the egg, spinach, coconut flour, salt and pepper…
…and mixed to combine.
I transferred the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and piled the stuffing onto each cap – pressing down to make the stuffing more compact.
I placed the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
I topped the stuffed mushrooms with Rao’s marinara sauce and served them immediately!
This dish was muy tasty but it does fall apart as soon as you cut it. Next time, I might experiment with stuffing the mushrooms with a raw sausage filling before baking them. Or, I’ll just make these again!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!
PRINTER-FRIENDLY RECIPE CARD
Sausage and Spinach Stuffed Portobello Mushrooms
Ingredients
- 5 medium portobello mushrooms
- avocado oil or cooking fat of choice
- 1 pound uncooked sausage removed from its casing
- ½ pound frozen spinach defrosted and squeezed dry
- ½ small onion minced
- Sunny Paris seasoning
- 1 large egg lightly beaten
- 1 tablespoon coconut flour
- Diamond Crystal kosher salt
- 2 tablespoons ghee or fat of choice
- Freshly ground black pepper
- 1½ cups marinara sauce
Instructions
- Preheat the oven to 400° F with the rack in the center of the oven and place a foil-lined baking sheet onto the rack.
- Gather your 'shrooms and wipe the tops clean with a damp cloth and remove the stems and gills with a spoon. Once cleaned, put them in a shallow baking dish.
- Use a sharp paring knife to cut a shallow "X" on the top of each 'shroom and brush avocado oil all over the 'shrooms and season the tops and bottoms with salt and pepper.
- Place the mushrooms on the preheated baking sheet in the oven, gill side up, and bake for 10 minutes. Flip each mushroom and bake them gill side down for an additional 10 minutes. Remove the tray from the oven and let the mushrooms cool to room temperature.
- Increase the oven temperature to broil.
- While the mushrooms are cooking you can start making the stuffing. Heat the ghee in a large skillet over medium heat and sauté the minced onion (with salt and pepper) until they are soft and translucent.
- Add the sausage and a few dashes of Sunny Paris seasoning to the skillet. Cook the meat until it is no longer pink.
- Remove the meat mixture to a medium bowl and let it cool to room temperature.
- Once the sausage is cooled, add the egg, spinach, coconut flour, salt and pepper and mix to combine.
- Transfer the now cooled roasted mushrooms onto another baking sheet lined with foil (the original baking sheet will have lots of mushroom liquid on it) and piled the stuffing onto each cap – pressing down to make the stuffing more compact.
- Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
- The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
- Top the stuffed mushrooms with marinara sauce and serve immediately!
Nutrition
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