Ahhh, you all. These Sausage Stuffed Portobello Mushrooms are my new most loved thing, I'm not by any means joking. Portobello mushrooms make an extraordinary low carb supper base.

You realize I cherish utilizing vegetables as a carb replacer like with THESE ringer peppers or THESE chime peppers or ALL the spaghetti squash. PS, spell check is revealing to me that "carb replacer" isn't a thing? Um, I need to deviate, carb replacer is TOTALLY a thing, and these Sausage Stuffed Portobello Mushrooms are absolutely one of them. Those? Anyhoo.

Clearly they are both utilized and thought about right. In this way, use whichever one you like. Regardless of whether you are searching for portobello mushroom formulas or portobella mushroom formulas, you have to attempt these.


Also try our recipe : Keto Pork Chops in Parmesan Cream Sauce #keto #diet

Ingredients :

  • 8 Portobello mushrooms stems and gills removed
  • 1 pound hot Italian Sausage ground
  • 2 Tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 28 ounce crushed tomatoes 1 can
  • 16 ounces mozzarella cheese grated
  • salt to taste
  • pepper to taste
  • fresh basil for garnish optional

Instructions :
  1. Preheat oven to 375 degrees F.
  2. Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills.  Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper.  Set aside.
  3. In a saute pan over medium heat, brown the sausage.  Remove from pan.  Add 1 tablespoon olive oil.  When hot, add the onions and bell peppers, season with salt and pepper.  Saute until they have released their water and water has evaporated, and they are soft and starting to turn golden. 
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