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).

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 portobello mushroom caps
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.

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  • 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.

Cook's Notes:

Hot Italian sausage may be substituted for sweet sausage, if desired.

Instead of 1/4 cup diced onion, you can use 2 tablespoons grated onion, if preferred.

Nutrition Facts

407 calories; protein 25.8g; carbohydrates 14.5g; fat 28.3g; cholesterol 137.6mg; sodium 989.3mg. Full Nutrition
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