Low Carb Sausage Spinach Stuffed Portobello Mushrooms

Low Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello MushroomsLow Carb Sausage Spinach Stuffed Portobello Mushrooms. Everybody has their own favorite stuffed mushroom recipe and this Sausage Spinach Stuffed Portobello Mushrooms is only mine.  They are good & good for you. Serve half as an appetizer or side vegetable and one as a main course. I guarantee these are very filling as a portobello mushroom acts nicely as a meat substitute.

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Sausage Spinach Stuffed Portobello Shrooms
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Ingredients
  1. 4 Portobello Mushrooms
  2. ¼ Lb Ground Sausage
  3. ¼ C Minced Onions
  4. ½ C Chopped Spinach
  5. 4 Oz Sautéed & Chopped Mushrooms
  6. 4 Oz Grated Gruyere Cheese
  7. 1 T Butter
  8. ½ t Porcini Dust***
  9. ½ t Salt
  10. ¼ t Pepper
Instructions
  1. Preheat oven to 350°
  2. With a small spoon carefully scoop out black gills and if you can, buy mushrooms that are still curled on the edges as these are the most fresh.
  3. Twist out stems, chop finely, add to other chopped mushrooms & sauté in butter.
  4. Cook sausage, retain fat, and sauté onions.
  5. Put sautéed veggies in bowl with rest of ingredients and mix well.
  6. Mound ¼ mixture into each portobello cap and bake until caps are just tender-about 25-30 minutes.
  7. 4 Servings
  8. 232 Calories, 16.2g Protein, 16.6g Fat, 7.0g Carbs, 2.5g Fiber, 4.5g Net Carbs
Notes
  1. I find one pretty good sized mushroom to be a complete meal so if you doing this as an appetizer, ½ should be plenty, plenty.
  2. You may also sprinkle a couple teaspoons of Parmesan cheese on top before baking.
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