Sausage Caprese Stuffed Portobellos
Stuffed mushrooms don't have to include cream cheese to be hubby-approved. Try this much healthier version!
Ingredients
- 2 cleaned portobello mushrooms
- 1 pkg cooked and drained country sausage
- 1 c. diced tomatoes
- 1/2 c. low-fat mozzarella
- 2 T shredded parmesan
- 1 T Italian seasoning
- 6 springs fresh chopped basil
- 1 chopped green onion
- pinch black pepper
Instructions
- Preheat oven to 350 degrees.
- Cook country sausage according to package directions in a skillet under done and crumbly.
- Transfer sausage to a paper towel lined plate to drain any grease. You may want to use another paper towel on top of the sausage to rid it of any more grease.
- Transfer dry sausage to a medium sized bowl.
- Add tomatoes, half of the mozzarella, parmesan, Italian seasoning, basil, green onion and stir until well mixed.
- Clean portobellos with a dry paper towel. Remove the stems and hollow out the center fibers using a spoon. Place mushrooms top-side down in an 8"x8" glass baking dish.
- Stuff sausage mixture into each portobello firmly. Top with black pepper.
- Add remaining mozzarella on top of mushrooms before baking.
- Bake 10-12 minutes until mushrooms are tender.
- Serve hot.
Notes
The parmesan and sausage already give a salty flavor, which is why a pinch of salt is not included in this recipe.