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Zesty Italian Stuffed Portobellos
Rated 5.0 stars by 2 users
Category
Beef, Lamb & Pork
Creator
Culinary Genie
Makes
4 servings
Active Time
15 minutes
Total Time
35 minutes
Calories
497
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.
Ingredients
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1 tablespoon extra virgin olive oil
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½ cup chopped onion
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8 ounces ground mild or hot Italian sausage
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1½ cups cooked brown rice
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2 cups mixed baby power greens (spinach, kale, Swiss chard)
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½ cup canned no salt added crushed tomatoes
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¼ cup water
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1 tablespoon Zesty Italian & Pizza Seasoning Blend
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½ cup grated Parmesan cheese or vegan Parmesan cheese, divided
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4 large portobello mushroom caps
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1 cup shredded whole milk mozzarella & provolone cheese blend or vegan mozzarella cheese
Directions
Preheat oven to 425°F.
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.
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.
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.
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.
Nutrition
Serving Size
1 serving
Calories 497,
Total Fat
27 g,
Saturated Fat
11 g,
Cholesterol
75 mg,
Sodium
953 mg,
Carbs
39 g,
Fiber
4 g,
Sugar
6 g,
Protein
26 g