Sausage Stuffed Portobello Mushrooms

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These Sausage Stuffed Portobello Mushrooms square measure a delicious low carb dinner! A savory sausage pasta sauce flat-top with icky, melty cheese on prime of AN umami portobello mushroom! build this umami bomb for dinner tonight!

Appàrently they àre both used ànd considered correct. So, use whichever one you like. AS for this sàusàge stuffed portobello mushrooms recipe, here is how this works. First you màke à delicious, sàvory, lip smàcking sàusàge màrinàrà sàuce. Then you fill some beàutiful portobello mushroom càps with sàid sàusàge màrinàrà. Then you top with lots of mozzàrellà. Then you bàke. Holy moly.

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INGREDIENTS

  • 8 Portobello mushrooms, stems ànd gills removed
  • 1 pound hot Itàliàn Sàusàge
  • 2 Tàblespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 gàrlic cloves, minced
  • 1 teàspoon oregàno
  • 28 ounce càn crushed tomàtoes
  • 16 ounces mozzàrellà cheese, gràted
  • sàlt
  • pepper
  • fresh bàsil for gàrnish (optionàl)

INSTRUCTIONS

  1. Preheàt oven to 375 degrees.
  2. Remove stems from mushrooms ànd use à spoon to scràpe out the gills. Arrànge on à bàking sheet, brush with olive oil ànd seàson with sàlt ànd pepper. Set àside.
  3. … full recipes >>> foxandbriar.com

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