Stuffed Mushroom with Tomato, Basil, and Sausage (Paleo, Gluten Free)

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I love the taste of tomato and basil together, so I thought they would go perfectly well in a Sausage Stuffed Portobello Mushroom!  What’s awesome is this is first time, I used the basil I planted in my backyard garden (thanks to my brother who gave me the seeds and what not) for a recipe!  I hope you enjoy this paleo stuffed mushroom recipe 🙂

Ingredients

  • 2 large portobello mushroom caps
  • 1/2 lb of sausage
  • 1 clove garlic, chopped
  • 1/2 cup of fresh basil
  • 1 medium tomato
  • Olive oil
  • Salt and pepper to taste
     
Stuffed Mushroom with Tomato, Basil, and Sausage (Paleo, Gluten Free)
My Basil from my Garden!

Paleo Stuffed Mushrooms Instructions

1.  Remove the stems from the portobello mushroom.  You can either throw these away or chop them up and use them as part of the stuffing.

Tomato Basil Sausage Stuffed Portobello Mushrooms

2.  Cook your sausage with chopped garlic and also the chopped mushroom stem if you decided to go that route.  Once done, put aside.
3.  Preheat your oven at 400°F.
4.  Chop up your tomatoes and basil.

Tomato Basil Sausage Stuffed Portobello Mushroom

5.  Mix your sausage with the tomato basil in a large bowl.

Tomato Basil Sausage Stuffed Portobello Mushrooms

6.  Rub each portobello mushroom with olive oil.
7.  Scoop your tomato basil sausage mixture in to each of the caps.  Try to cram it all in there, but if it doesn’t work you can still cook it on the side.

Tomato Basil Sausage Stuffed Portobello Mushrooms

8.  Place on baking pan and bake for 15-20 minutes.

Stuffed Mushroom with Tomato, Basil, and Sausage

Stuffed Mushroom with Tomato, Basil, and Sausage

Ingredients

  • 2 large portobello mushroom caps
  • 1/2 lb of sausage
  • 1 clove garlic, chopped
  • 1/2 cup of fresh basil
  • 1 medium tomato
  • Olive oil
  • Salt and pepper to taste

Instructions

Remove the stems from the portobello mushroom.  You can either throw these away or chop them up and use them as part of the stuffing.

Cook your sausage with chopped garlic and also the chopped mushroom stem if you decided to go that route.  Once done, put aside.

Preheat your oven at 400°F.

Chop up your tomatoes and basil.

Mix your sausage with the tomato basil in a large bowl.

Rub each portobello mushroom with olive oil.7.  Scoop your tomato basil sausage mixture in to each of the caps.  Try to cram it all in there, but if it doesn’t work you can still cook it on the side.

Place on baking pan and bake for 15-20 minutes.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 440 Total Fat: 39g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 69mg Sodium: 1095mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 16g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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