Italian Sausage Stuffed Portobellos

What You’ll Need

• 6 portobello mushroom caps (about 3″ wide), stems removed and gills gently scooped out

• 1 Tbsp olive oil, plus more for drizzling

• 1/2 lb pasture-raised Italian sausage (sweet or hot, bulk)

• 1/4 medium yellow onion

• 1/2 medium red bell pepper, stem/ribs/seeds removed

• 2 cloves garlic

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 cup fresh parsley, finely chopped

• 6 Tbsp almond flour (optional, for texture)

• Freshly grated Parmesan (optional, for serving)

Let’s Cook

1. Preheat the oven. Set oven to 350°F and position rack in the middle. Line a rimmed baking sheet with parchment and place mushrooms, hollow side up.

2. Cook the sausage. Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil and the sausage. Break apart with a wooden spoon and cook for ~5 minutes, until no longer pink.

3. Prep the veggies. While sausage cooks, add onion, bell pepper, mushroom stems, and garlic to a food processor. Pulse until very finely chopped.

4. Combine and season. Add the chopped veggie mix to the sausage in the skillet. Stir in salt and pepper, and cook another 3 minutes until softened and sausage is fully cooked. Remove from heat and stir in fresh parsley.

5. Stuff the mushrooms. Spoon the sausage mixture evenly into each mushroom cap. If using, top each with 1 Tbsp almond flour and drizzle lightly with olive oil.

6. Bake. Place in oven and bake 20–25 minutes, until mushrooms are tender. For extra browning, turn on the broiler for 1–2 minutes at the end.

7. Serve. Enjoy warm, finished with a sprinkle of Parmesan if desired. These are delicious on their own, or as a topper for pasta.