Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

sausage stuffed mushrooms with Asian flare

Preheat oven to 450˚F.

Remove stems from mushrooms and clean out with a spoon.

Place the mushrooms on a baking sheet with the “cup” side

facing down, and bake for 10 minutes.
Remove from oven and set aside.

In a large skillet over medium heat, and

place the bell peppers and yellow onions in the pan, sautéeing

until the onions are clear and soft. Add the sausage

to the pan, and cook it until little or no pink meat remains

(approximately 5 minutes), 

Add the spinach, tomatoes, garlic,herbs & spices and combine together in the

pan saute for another 4 minutes Spoon the mixture into each of the mushroom caps top off with the cheese.

Bake for approximately 20 minutes.

Remove from oven spritz with Bragg's liquid amino's to add more Asian flavor

1 dozen baby Portobello

mushroom caps, cleaned

5 grape tomatoes diced

1 tablespoon toasted sesame oil

1/2 cup bell pepper, minced

1/2 cup yellow onion, minced

1/2 lb ground pork  hot sausage 

2 cups spinach or baby bok choy , finely chopped

1 clove garlic, grated

1/2 teaspoon braggs sprinkle 24 herbs and spices seasoning

1/8 teaspoon sage leaf ground

1/8 teaspoon red pepper flakes

1/8 teaspoon ground pink salt

a dash of ground black pepper

a spritz of liquid amino's

1/4 cup shredded mozzarella 

Prep time 15 minutes

cook time 40 minutes

serves 4 

created by Eric Roberts 

Health Coach & Cook 

2015/12/13