A great way to eat low carb, but this is not a low fat recipe.
Number of Servings: 8
8 mushroom, portabella caps – 1 cap-3 oz serv
16 oz Ground Pork Sausage, Lean cooked, drained
1 C chopped Onions, raw
9 Mini Sweet Bell Peppers
3 clove Garlic
1 1/2 C Spaghetti/Marinara Sauce (tomato sauce)
3 tbsp Extra Virgin Olive Oil
1 C Cheese – Sargento classic mozzarella shredded cheese
Be sure to dice onions, peppers, and garlic. If cut into larger pieces it will affect their cook time.
Preheat oven to 375 degrees. Line a large baking sheet with foil. Wash and remove the stems from your mushrooms. Place them top down on the foil and drizzle with oil. Add salt and pepper to mushrooms if desired and set aside.
Brown sausage in a medium skillet. While sausage is browning, dice onions, peppers, and garlic. Remove sausage and drain the grease. I drained my grease right over my skillet to use the fat for my onions, peppers, and garlic. Set the sausage aside. Keep the skillet hot and add onions. If using a leaner sausage, you can add extra virgin olive oil to the skillet to keep the onions from sticking. Cook the onions, stirring constantly till they are at the verge of turning transparent or about 5 minutes. Add diced peppers. Cook the onions and peppers for an additional 3-4 minutes, still stirring to keep from sticking and burning. Add garlic and continue to cook and stir an additional 2-3 minutes.
Turn down heat to a low simmer and add marinara sauce and the browned sausage. Stir well to get the veggies spread through the sausage and marinara. Spoon your sausage mixture into the mushroom caps and top with shredded mozzarella.
Cook in the oven for 20-25 minutes. I pulled mine out when the cheese started to brown on top.
As average as can be, wife and mother of three. I work full time as a daytime guardian angel of a few toddlers and a few school age kids over the summer. I especially enjoy crafts and cooking, but as a side hobby I raise small barn yard animals including goats, chickens, and bunny.
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