Sausage, Spinach and Cheese Stuffed Portabellos

Sausage, Spinach and Cheese Stuffed Portabellos

I discovered this recipe when Matt decided to take on the South Beach Diet.  In addition to grabbing recipes from the meal plan in the book, I did some research online and came across Kalyn’s Kitchen, a site that focuses on South Beach-friendly foods.  To my surprise some of these recipes are REALLY good! And the bonus is that they are low in carbs.

I’ve made these stuffed portabello mushrooms a few times and they don’t disappoint.  These are meant to be cooked on a BBQ, but since we don’t have one a grill pan worked just fine.

Sausage, Spinach and Cheese Stuffed Portabellos
Adapted from Kalyn’s Kitchen

The recipe below yields 4 servings

4 large Portobello mushrooms (get the biggest ones you can find)
12 oz. mild or hot Italian sausage (I personally like these with the sweet italian chicken sausage from TJ’s)
1-2 T olive oil
1 small onion, finely chopped (I omitted and doubled the garlic)
1 tsp. minced fresh garlic (or use chopped garlic from a jar)
1/2 cup tomato sauce
Pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil (I used dried which works fine)
2 T chopped fresh parsley (I omitted)
1/2 cup grated mozzarella, plus 1/2 cup for sprinkling on top (I used part-skim mozzarella)

Preheat your grill (or grill pan) to high heat.

Heat a little olive oil in a heavy pan and cook sausage until it’s well browned, about 5 minutes, breaking it up as it cooks.   Remove to a bowl.

Add a bit more oil if you need it.  This is where you’d sauté onions for about 2 mins (I skipped right to the garlic).  Add garlic and cook a few mins more.  Add sausage back into pan.  Add red pepper flakes and tomato sauce.  Let simmer for 2-3 mins while you chop spinach.

Add the spinach, let it cook down and stir so it gets evenly added to the sausage mixture.  

Turn off heat and stir in 1/2 cup of cheese, the basil and the parsley (I didn’t use parsley).

This is what it will look like!

Carefully remove the stems from the mushroom caps.  You can just pop them out.  Use a fork to scrape out the gills from inside the mushrooms.  You don’t have to do this, but it makes more room for the filling.  Plus the gills kinda gross me out.

The recipe says to brush each side of the mushroom with oil but I just misted with cooking spray.  Put mushrooms on grill (pan) with the inside facing down.  Cook about 4 minutes until mushroom is slightly browned and starting to soften.

Kalyn says to remove from grill and stuff the inside with the sausage mixture.  I just flipped them over and “stuffed” them right on the pan.

Add 2 T of cheese on top of each mushroom cap.  Cover your grill or pan and cook for about 5 more mins, checking often and removing from the pan when the mushrooms are cooked through and cheese is melted/browning.

Dinner is served!

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