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Zesty Italian Stuffed Portobellos

Culinary Genie

Makes

4 servings

Active Time

15 minutes

Total Time

35 minutes

Calories

497

Category

Beef, Lamb & Pork

Portobello mushrooms stuffed with sausage, rice and a pizza sauce made with Zesty Italian & Pizza Seasoning Blend, topped with cheese and baked to a golden brown. Can easily be made dairy-free with a few simple swaps.

Zesty Italian Stuffed Portobellos

Ingredients

  • 1 tablespoon extra virgin olive oil

  • ½ cup chopped onion

  • 8 ounces ground mild or hot Italian sausage

  • 1½ cups cooked brown rice

  • 2 cups mixed baby power greens (spinach, kale, Swiss chard)

  • ½ cup canned no salt added crushed tomatoes

  • ¼ cup water

  • 1 tablespoon Zesty Italian & Pizza Seasoning Blend

  • ½ cup grated Parmesan cheese or vegan Parmesan cheese, divided

  • 4 large portobello mushroom caps

  • 1 cup shredded whole milk mozzarella & provolone cheese blend or vegan mozzarella cheese

Directions

  1. Preheat oven to 425°F.

  2. In a medium skillet, heat oil over medium-high heat. Add onions; sauté 1-2 minutes. Add sausage to skillet; cook and crumble until no longer pink and nicely browned.

  3. Stir in rice and baby greens; sauté until greens are wilted. Stir in crushed tomatoes, water and Zesty Italian & Pizza Seasoning Blend. Simmer 1-2 minutes. Stir in ¼ cup Parmesan cheese. Remove from heat; set aside.

  4. Remove stems from mushroom caps; using a spoon, carefully scrap out gills from inside of caps. Place mushrooms, tops down, on a parchment paper-lined rimmed baking sheet.

  5. Divide rice mixture among mushrooms. Top each mushroom with ¼ cup shredded cheese and 1 tablespoon Parmesan cheese. Bake 15-20 minutes or until cheese is bubbly and golden brown.

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