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    You are here: Home » Dietary Restrictions » Gluten Free » Sausage and Winter Vegetable Stuffed Mushrooms

    Sausage and Winter Vegetable Stuffed Mushrooms

    March 2, 2017 By Danielle Esposti 3 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Healthy, low carb stuffed portobello mushrooms! Your clean eating menu is about to get even more delicious with this healthy twist on classic stuffed mushrooms. These portobello mushrooms are stuffed with vegetables and just enough sweet Italian sausage to make them decadent.

    Healthy, low carb Stuffed Portobello Mushrooms! Your clean eating menu is about to get even more delicious with this healthy twist on classic stuffed mushrooms. These portobello mushrooms are stuffed with vegetables and just enough sweet Italian sausage to make them decadent.

    As I child, there was no savory special occasion food I looked forward to more than stuffed mushrooms. These are a grain-free, vegetable packed, healthier version of the Italian classic. Sausage and Winter Vegetable Stuffed Portobello Mushrooms on Our Salty Kitchen.
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    • Sausage and Vegetable Stuffed Mushrooms Recipe Notes
    • Recipe

    As a child, there was no savory appetizer I anticipated more than stuffed mushrooms. They only came around at special occasions, served in miniature form, stuffed with Italian sausage, spinach, breadcrumbs, and ricotta cheese and slathered with melted mozzarella. Greedy little brats we were, my brother and I would load up a plate with at least a dozen, then run to the basement or garage to stuff them into our faces before we could be scolded for our gluttony. To be honest, I don’t think our mother really cared all that much – there were worse things we could have gorged on. Had you separated most of those ingredients we were unlikely to touch them, even when prodded with the heftiest of bribes – especially the mushrooms. But baked together until gooey and golden brown we gobbled them up like nobody’s business.

    As I child, there was no savory special occasion food I looked forward to more than stuffed mushrooms. These are a grain-free, vegetable packed, healthier version of the Italian classic. Sausage and Winter Vegetable Stuffed Portobello Mushrooms on Our Salty Kitchen.

    This recipe for Sausage and Vegetable Stuffed Mushrooms is a grain-free, veggie-packed, entree-sized version of the Italian cocktail party classic. They’re part childhood homage, part desperation to use up the half-pound of sausage in the fridge before it went bad. They’re also easy and filling, and come together in less than 45 minutes. Dinner is served y’all.

    Sausage and Vegetable Stuffed Mushrooms Recipe Notes

    Sweet or Hot Italian Sausage is acceptable here. If you’re feeling feisty, try kale instead of spinach, or sweet onions instead of leeks. It’s all good. I really don’t recommend skipping the cheese. Without a binder like cheese or breadcrumbs, the stuffing’s gonna fall apart. Also, cheese is delicious and you should consume it at every opportunity.

    As I child, there was no savory special occasion food I looked forward to more than stuffed mushrooms. These are a grain-free, vegetable packed, healthier version of the Italian classic. Sausage and Winter Vegetable Stuffed Portobello Mushrooms on Our Salty Kitchen.

    These scale down to an appetizer pretty seamlessly. To do so, start by substituting 12-18 (depending on size) crimini mushrooms for the portobellos. Instead of pre-roasting, simply prepare the stuffing, stuff the mushrooms, top ’em with cheese, and roast them at 400 until the mushrooms are soft and the cheese is bubbling (about 10-12 minutes).

    As I child, there was no savory special occasion food I looked forward to more than stuffed mushrooms. These are a grain-free, vegetable packed, healthier version of the Italian classic. Sausage and Winter Vegetable Stuffed Portobello Mushrooms on Our Salty Kitchen.

    Did you make these Stuffed Mushrooms? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    As I child, there was no savory special occasion food I looked forward to more than stuffed mushrooms. These are a grain-free, vegetable packed, healthier version of the Italian classic. Sausage and Winter Vegetable Stuffed Portobello Mushrooms on Our Salty Kitchen.

    Sausage and Winter Vegetable Stuffed Mushrooms

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    Author: Danielle Esposti
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    This is a grain-free, veggie-packed, healthier version of classic Italian stuffed mushrooms.
    Prep Time: 15 mins
    Cook Time: 25 mins
    Total Time: 40 mins
    Servings : 4
    Calories:

    Recommended Equipment

    • Baking Sheet
    • Baking Rack
    • Cast Iron Skillet

    Ingredients

    • 2-3 tbsp avocado oil
    • 4 large portobello mushroom caps, stems removed and diced
    • ½ lb sweet or hot italian sausage, casings removed
    • 1 large or 2 medium leeks, halved and thinly sliced
    • 2 celery rib, thinly sliced
    • 2 garlic cloves, minced
    • 1 tbsp apple cider vinegar
    • 3 cups fresh spinach, coarsely chopped
    • ¾ c. grated parmesan cheese, divided
    • ¼ c. chopped pecans
    • 1 tbsp chopped fresh parsley

    Instructions

    • Preheat the oven to 400. Brush both sides of the mushroom caps with oil, sprinkle with salt and roast, gill side up, for 10 minutes. Flip and roast until the moisture has cooked off and the mushrooms are mostly cooked through, and additional 8-10 minutes.
    • While the mushrooms are cooking, prepare the stuffing. Heat a skillet over medium-high. Add the sausage and cook, breaking up the pieces with a wooden spoon, until browned, 6-8 minutes.
    • Add the leeks and celery to the sausage and saute until soft, 3-5 minutes. Add the garlic and saute until fragrant, 1 minute.
    • Deglaze the pan with the apple cider vinegar, then add the spinach to the pan. Saute, stirring continuously, until the spinach is wilted.
    • Remove from heat and fold in ½ c. parmesan cheese, pecans, and parmesan. Stuff each mushroom with ¼ of the stuffing (more like mounding on top, less like “stuffing”). Top each mushroom with an additional one tablespoon of cheese each, then transfer to a baking sheet and place until the broiler until the stuffing is bubbling and the cheese is melted. Serve immediately.

    Nutrition Information

    Serving: 0g, Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    3 Comments
    Filed Under: 45 Minutes or Less, Gluten Free, Grain Free, Main Dishes, Winter Recipes Tagged With: dinner, gluten free, main dish, mushroom

    Reader Interactions

    Comments

    1. cakespy

      March 06, 2017 at 6:55 am

      This sounds like the best meal ever. Seriously. I love it! Sausage and mushrooms are meant to be together.

      Reply

    Trackbacks

    1. Sausage Stuffed Acorn Squash (Gluten Free, Paleo) | Our Salty Kitchen says:
      December 7, 2019 at 5:48 pm

      […] recipes delight me more than foods stuffed with other foods. Stuffed mushrooms. Stuffed zucchini. Stuffed peppers. Stuffed foods are fun foods, like food on a stick. For adults. […]

      Reply
    2. Whole30 Breakfast Sausage (Low Carb, Keto) | Our Salty Kitchen says:
      February 23, 2021 at 6:10 pm

      […] Crumbled, in our Sausage and Winter Vegetable Stuffed Mushrooms […]

      Reply

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