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Stuffed portabello mushroom with melted cheese on top
Submitted by Patient Advisory Board member Deborah
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dinner
Servings 4

Equipment

  • 1 Oven
  • 1 Stovetop range
  • 1 Frying pan
  • 1 cutting board
  • 1 Cutting knife

Ingredients
  

  • 5 large Portabello mushroom caps
  • 1 lb Mild Italian Sausage (not in links) OR Ground turkey/chicken mixed with Italian seasonings
  • 2 Clove Garlic minced
  • 1 Green Pepper Chopped
  • 1 Onion (vidalia preferred) Chopped
  • 6 Slices Provolone cheese

Instructions
 

  • Preheat oven to 425°F (200°C). 
  • Clean out mushroom caps and set aside, do not wash them.
  • Add a small amount of oil or cooking spray to frying pan. Heat on medium heat on stovetop. Add green pepper, onion, garlic and cook until green pepper is soft.
  • Add the meat and cook until browned.
  • Place mushroom caps on greased cookie sheet and stuff each one with meat mixture (salt and pepper optional).
  • Place in oven and cook for 20-30 minutes until the mushrooms look soft. 
  • Place a slice of cheese on each cap and cook in oven until cheese is melted. 
  • Remove from oven and let stand for 5-10 minutes. They will be hot!!!  Enjoy!!

Nutrition

Carbohydrates: 11gProtein: 31g
Keyword low-carb
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