Spinach and Sausage Stuffed Mushroom Caps

I first came across the concept of stuffing a mushroom with sausage at Nomnompaleo.com. Never read it? Go now and come back in five minutes. Great recipes, writing and amazing photography. I’m a big fan!

Due to my aforementioned inability to follow a recipe, I inevitably heavily modified the recipe. The first time I made it I followed it pretty closely but didn’t get around to the tomato sauce. I’ve made it 3-4 times since I’ve discovered the recipe with various modifications. Tonight, I really had to improvise as I was in a hurry and didn’t have all the ingredients (shame!). These reheat well and will be tomorrow’s lunch!

Spinach and Sausage Stuffed Mushroom Caps. Makes 5 servings

Ingredients

  • 5 portobello mushroom caps
  • 3 large italian sausages (I used hot), removed from casing
  • 1T coconut flour
  • 3 cups baby spinach
  • 1 egg
  • a handful of sundried tomatoes
  • Oil of your choice.

Preheat the oven to 375. Once it is warm – or heck even while it is preheating – brush your shrooms with oil and toss them in to cook a wee bit. I had just cooked bacon on a cookie sheet so I just smeared them with bacon grease. Mmmm. You can scrape out the gills and stem, but I didn’t bother this time. Take them out when your filling is ready.

Chop up your spinach. I cut it with scissors because I’m rebellious like that. Normally I would use the prechopped spinach, well drained, but I had fresh so I used it. I will never use it again because it lost so much water!

Add a handful of sundried tomatoes. For some reason I added these today. They called to me from their little mason jar in the pantry. And yes, I literally meant a handful.

Add in your egg, and your spoonful of coconut flour. I took this photo to prove that I do actually own measuring spoons, but really it was the first one in the drawer when I reached over, not an attempt to be precise with my measurements. You could also add in some more seasonings – garlic, peppers, onion or whatever. I opted not to because… I forgot. And I had hot sausage and sundried tomato to balance out the flavours.

Mix your filling and spread it on the mushroom caps. Yeah, these mushroom caps were mutant. Enormous. Normally the sausage mounds up much better, but I had to spread it thinner this time. You could also top with cheese if that floats your boat.

Bake for 35-40 minutes, until the sausage is cooked. I’m not good with precise times, people. You could also use a meat thermometer to be sure. And Voila! Stuffed mushroom caps. Serve immediately or chill and eat later. Add marinara if you like. Enjoy!

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2 thoughts on “Spinach and Sausage Stuffed Mushroom Caps

  1. Pingback: Lesson Learned « Fitty vs Fatty

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