stuffed mushroom paleo

Sausage Stuffed Baby Portobello Mushrooms

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It’s that time of the year… and no, not Christmas, I meant Super Bowl time!  Last year I posted a yummy healthy super bowl recipe, this Gluten-Free and Garbage-Free Chick-Fil-A Nuggets, and this year, I have another snack perfect for watching the Super Bowl… or any time, really!  It’s Paleo Sausage Stuffed Baby Portobello Mushrooms! 

Sausage Stuffed Baby Portobello Mushrooms
Sausage Stuffed Baby Portobello Mushrooms

Prep Time:20 minutes

Cook Time:20 minutes

Yield:12 stuffed shrooms

Ingredients:
  • 12 baby portobello mushrooms
  • 1 clove of garlic
  • 2 tablespoons onion
  • Salt and pepper to taste
  • 1/2 cup of sausage
  • 1 egg
  • 2 tablespoons coconut flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon dried sage (optional)
  • 1/4 teaspoon paprika (optional)

Sausage Stuffed Baby Portobello Mushrooms

Instructions

0.  Preheat oven at 400°F.

1.  Pop off the stems from the baby portobello mushrooms.

2.  Chop up those stems, onions, and garlic finely.  I actually did this using a food chopper because I was feeling lazy.

Sausage Stuffed Baby Portobello Mushrooms

3.  In a large skillet, heat the butter until it is melted.

A Healthy Super Bowl Snack: Sausage Stuffed Baby Portobello Mushrooms

4.  Add the chopped stems, onions, and garlic, and set aside to let cool.

5.  In a large bowl, mix sausage, egg, coconut flour, and the cooled down chopped stems, onions, garlic.   Also add the dried sage if you would like.  The reason I said the sage was optional was because, technically you can add whatever kind of spice you want.  For example, try dried basil! It’s also delicious.

6.  Scoop the mixture out with a spoon and stuff it in the mushroom caps.

A Healthy Super Bowl Snack: Sausage Stuffed Baby Portobello Mushrooms

7.  Coat the shroom caps with olive oil, and pop it in the oven for 20 minutes or until sausage is cooked thoroughly, and then you’re done! (If you want to add some color to them… go to step 8.)

A Healthy Super Bowl Snack: Sausage Stuffed Baby Portobello Mushrooms

A Healthy Super Bowl Snack: Sausage Stuffed Baby Portobello Mushrooms

8.  Optionally, sprinkle some paprika to add more color!

A Healthy Super Bowl Snack: Sausage Stuffed Baby Portobello Mushrooms

 

 

  • author's avatar

    By: Tina T

    Tina is a foodie that loves eating delicious and healthy. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger and owner of Oh Snap! Let’s Eat!. Read more…

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8 comments

    1. GOOD question!!! I forgot to mention to coat the mushroom caps with the olive oil! This way it won’t stick to the baking sheet :)

  1. Just a comment from what I’ve noticed in your recipes… Baby bellas aren’t small portobello mushrooms. They’re creminis. This recipe looks amazing, though.

  2. I made this today, and I added about 1/2 to 1 cup of chopped fresh cranberries that were left over in the food processor from a bread I’d just made. Added it to the sausage mix and it was delicious! Used almond flour instead of coconut because that’s what I had. Excellent recipe!!

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