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Stuffed Mushroom with Tomato Basil and Sausage

Stuffed Mushroom with Tomato Basil and Sausage

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Stuffed Mushroom with Tomato Basil and Sausage – 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 🙂

By the way did you know it’s actually super easy to regrow basil? It’s easy and it’s so convenient to just have basil around the house. I legit have some pots of basil at home which are just from leftover basil that Pho restaurants give you. I just stuck them in a pot, water, and BOOM – more basil regrown.

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: 440Total Fat: 39gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 69mgSodium: 1095mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 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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