Nutritional Wisdom with Carly Pollack

Sausage and Spinach Stuffed Mushrooms

Sausage and Spinach Stuffed Mushrooms

Ingredients
4 medium portobello mushrooms
ghee, melted
1 lb ground sausage
1 handful fresh spinach
1/2 small onion, minced
1 tbsp fresh minced chives
1 egg, lightly beaten
1 tbsp coconut flour
sea salt, to taste
black pepper, to taste
1 1/2 cup marinara sauce

Directions
Preheat the oven to 400F (with the rack in the center of the oven) and placed a parchment-lined baking sheet onto the rack. Wipe the tops of the mushrooms clean with a damp cloth and removed the stems and the gills. (The gills are easily scooped out with a spoon.) Use a sharp paring knife to cut a shallow “X” on the top of each mushroom and brush ghee all over the mushrooms, and seasoned the tops and bottoms with salt and pepper. Next, place the mushrooms on the preheated baking sheet in the oven, gill side up, and baked them for 10 minutes. Flip each mushroom and baked them gill side down for about 10 additional minutes. Remove the tray from the oven and let the mushrooms cool to room temperature. Heat a couple tablespoons of ghee in a large skillet over medium heat and sautéed the minced onion (with salt and pepper) until they are soft and translucent. Add the sausage and a chives and cook the meat until it is no longer pink. Remove the meat mixture to a medium bowl and let it cool to room temperature. Once the sausage was cooled, add the egg, spinach, coconut flour, salt and pepper and mix to combine. Transfer the roasted mushrooms onto another baking sheet lined with parchment paper and pile the stuffing onto each cap — pressing down to make the stuffing more compact. Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time. The stuffing should be evenly browned (but not burned) when the mushrooms are finished. Top with marinara sauce.

Serving
3-4 Servings