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Sausage Stuffed Baby Portobello Mushrooms

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! 

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
stuffed mushroom paleo

Sausage Stuffed Baby Portobello Mushrooms

Yield: 12 stuffed mushrooms

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)

Instructions

Preheat oven at 400°F.

Pop off the stems from the baby portobello mushrooms.

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

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

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

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.

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

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.)

Optionally, sprinkle some paprika to add more color!

Nutrition Information:
Yield: 6 Serving Size: 2 mushrooms
Amount Per Serving: Calories: 153Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 246mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 7g

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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If you liked these Sausage Stuffed Baby Portobello Mushrooms, you may also like my Sausage Bacon Avocado Stuffed Mushrooms! Recipe here!

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35 Paleo Appetizers - A Girl Worth Saving

Wednesday 7th of March 2018

[…] Sausage Stuffed Baby Portobello Mushrooms […]

Leesuh

Monday 1st of January 2018

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!!

Top 40 Paleo Game Day Recipes - Dr. Anthony Gustin

Tuesday 7th of March 2017

[…] Sausage Stuffed Mushrooms by Oh Snap! Let’s Eat! […]

55 Paleo Thanksgiving Recipes | Cook Eat Paleo

Thursday 29th of October 2015

[…] Sausage Stuffed Baby Portobello Mushrooms¬†– Oh Snap! Let’s Eat! […]

Ashley Breland

Thursday 22nd of January 2015

How many calories are these?

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