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
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Nick dvj
[email protected]I followed the recipe exactly, but my stuffed portobello caps came out dry and tough. I'm not sure what I did wrong.
Syed Fahad Mustafa
[email protected]These stuffed portobello caps were a little bland for my taste. I think I would have liked them better if I had used a more flavorful sausage. The mushrooms were cooked well, though.
allahawaly
[email protected]I love stuffed portobello caps, and this recipe is one of my favorites. The sausage and cheese are a classic combination, and the mushrooms are always cooked perfectly. I highly recommend this recipe!
Mia Goeda
[email protected]These stuffed portobello caps were easy to make and very tasty. I used a spicy sausage, which gave the dish a nice kick. I served them with a side of roasted potatoes and vegetables.
Mdrasel Kine
[email protected]I've never been a fan of portobello mushrooms, but these stuffed caps were amazing! The sausage and cheese were the perfect fillings, and the mushrooms were cooked perfectly. I will definitely be making these again.
Frica Masetla
[email protected]These stuffed portobello caps were delicious! I made them for a party, and they were a big hit. Everyone loved the combination of flavors. I will definitely be making these again.
DwIGHT EDWARD
[email protected]I wasn't sure how I would like these, but I was pleasantly surprised! The sausage and cheese were flavorful, and the portobello caps were cooked perfectly. I will definitely be making these again.
Lindsay Clemenson
[email protected]These stuffed portobello caps are so easy to make, and they're always a hit. I love the crispy cheese on top and the juicy sausage and mushrooms inside. I always serve these with a side of roasted vegetables.
rodriguepatt badesire
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The sausage and cheese are a great combination, and the portobello caps are a hearty and flavorful base. I highly recommend this recipe!
Austin Okponmwense
[email protected]These stuffed portobello caps were a hit at my last dinner party! The combination of sausage, cheese, and mushrooms was perfect, and the caps were cooked to perfection. I will definitely be making these again.