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Real talk for a sec... mushrooms used to be on my most-hated foods list (right up there with olives). I avoided them at all costs; mostly a texture thing! But through the years, I've started to tolerate them, like in this (Hidden) Mushroom & Green Onion Breakfast Sausage!
And then the next thing you know, I'm over here stuffing mushrooms with Spicy Italian Sausage, making them two weeks in a row, and calling them one of the best things I've ever made! There, I said it. I like mushrooms now? (come on, with conviction!) I LIKE MUSHROOMS NOW!
Who am I even!?
It can be hard to find spicy Italian sausage that doesn't have sugar or other junk added to it! So why not just make your own? Sausage is just ground meat and spice, after all! I'm partial to this recipe (since I made it up and I know it's the besssst!), but you could use any Italian sausage you like.
The recipe includes instructions for baking these babies, but the first time I made them, we cooked them two at a time in the Air Fryer and they were delish! You could also definitely use smaller mushrooms which would make these a perfect appetizer. Super Bowl snacks, anyone?
Extra filling? Stuff it in a zucchini or a bell pepper! Stuff what you got, people!
Italian Sausage Stuffed Portobello Mushrooms
[Whole30 - Paleo - Gluten Free - Grain Free - Dairy Free]
4-6 portobello mushroom caps
1 Tbsp olive oil
1 cup minced sweet onion (about 1/2 of 1 large)
1 red bell pepper, finely diced
2 cloves garlic, minced
2 cups bagged kale, chopped (about 2oz)
1/2 cup almond flour
1/4 cup homemade mayonnaise
- Preheat oven to 375 degrees F.
- Using a damp paper towel, clean the mushrooms. Remove stems from mushrooms and set aside. Using a spoon, scrape and discard the gills from the inside of the mushrooms. Sit the cleaned mushrooms aside on a rimmed cookie sheet.
- Finely chop the mushroom stems (we'll add them into the filling mixture).
- Heat 1 Tbsp of olive oil over medium-high heat in a large skillet. Add onions, garlic, and red bell peppers. Cook until onions and garlic are fragrant (2-3 minutes).
- Add in the spicy italian sausage and break it up as it browns. Cook for about 5 minutes, then add in the kale. Continue to cook until sausage is cooked through and kale is wilted.
- Remove skillet from heat and stir in almond flour and mayonnaise, folding until the mixture is well combined and kind of holds together as a filling.
- Distribute the filling evenly between the mushroom caps.
- Bake for 30-35 minutes (since the filling is already cooked, you really just want to get the mushrooms to be cooked how you like them).
- Broil for the last 4-5 minutes to get the tops nice and browned!