I’m still continuing on finding new recipes that are low-carb that my family will eat and it seems stuffed mushrooms are going to be our go-to meal. This dinner got two big thumbs up from my kids and it was packed full of flavor. I served it with a side salad – which got some grumbles from my kids.
Another thing I love about portobello mushrooms is that they’re meaty and are filling. They are a great substitute for meat too!
8 portobello mushrooms, stems and grills removed
1 lb Italian sausage
2 Tbsp olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp oregano
28 oz can crushed tomatoes
16 oz mozzarella cheese, grated
salt & fresh ground pepper
In a saute pan, brown the sausage over medium heat until cooked. Drain and transfer to a bowl. In the same pan, add 1 tablespoon of olive oil and cook the onion and pepper until they are cooked through. Season with salt and pepper. Add in the garlic and oregano and cook for 30 seconds. Next, add the cooked sausage and can of crushed tomatoes. Allow to simmer for 20 minutes to let the flavors come together.
While the sauce is cooking, prep the mushrooms. Preheat your oven to 375 degrees. Using a spoon, remove the stems and grills from the mushrooms. Place on a baking sheet and brush with olive oil. Season with salt and pepper and set aside.
Spoon the sausage and sauce mixture into the prepared mushrooms. Top with shredded cheese. Bake for 15 minutes or until the cheese is melted and the mushrooms are cooked. Broil for 1-2 minutes to brown the cheese if desired. Top with fresh basil if desired.
Source: Fox and Briar