Spicy Sausage Stuffed Portobellos
tailgate time
A delectable low carb option, these stuffed mushrooms have a spicy kick thanks to the flavor loaded sausage filling. Melty mozzarella cheese coat the top of the mushrooms. The side salad is tangy, sweet and comes together quick to compliment the heat from the sausage. We suggest pairing this with our Diamond Collection Merlot. Swap out sausage for quinoa for a tasty vegetarian option!
5min Prep, 30min Cook, 45min Total
Ingredients
- 6 large portobello mushrooms, stems and gills removed
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 lb hot Italian sausage
- 1 cup fresh salsa
- 1 (4-oz) can diced green chiles
- ½ tsp dried oregano
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat oven to 375°. Place mushrooms on a greased baking sheet. Bake 10 minutes or until they begin to brown and soften.
- Meanwhile, cook garlic in hot oil in a large skillet over medium-high heat 1 minute. Add sausage and cook 5 to 7 minutes until no longer pink, breaking up large pieces.
- Stir in salsa, chiles, and oregano. Cook over high heat 10 minutes or until liquid has evaporated.
- Fill mushrooms with sausage mixture. Top with cheese. Bake 10 minutes or until cheese is melted.
Side Dish Ingredients
- ¼ cup lime juice
- 2 Tbsp olive oil
- 1 Tbsp honey
- ⅛ tsp salt
- 1 clove garlic, minced
- 2 heads Bibb lettuce, torn
Side Dish Instructions
- Whisk together first 5 ingredients in a large bowl.
- Add lettuce; toss. Season with pepper to taste.
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