Stuffed Portabellas with Sausage

This recipe is great even if you don’t care for mushrooms.  It’s also an impressive dish for guests, especially ones who love mushrooms.


YIELD Makes 4 servings

4 portabella mushroom caps, wiped clean with damp cloth

1/4 cup italian dressing

6 ounces reduced-fat bulk sausage or italian sausage

1 cup chopped yellow onion

1 medium red bell pepper, chopped

2 carrots, grated

1 medium zucchini, grated

3 teaspoons herbs de provence

1/4 cup almond flour

2 T coconut milk

2 T coconut oil

1 tsp sea salt


  1. Preheat oven to 350°F. Remove stem from each mushroom cap. Chop stems and set aside.
  2. Brush both sides of each mushroom cap with italian dressing. Place on baking sheet and set aside.
  3. Place a 12-inch nonstick skillet over medium-high heat until hot. Coat skillet with coconut oil. Add sausage and cook until browned, breaking up large pieces while cooking, stirring constantly. Drain cooked sausage on paper towels.
  4. To pan residue add onion, pepper, carrots, zucchini, mushroom stems and herbs. Cook 4 minutes or until onion is translucent and veggies are tender, stirring frequently.
  5. Stir in sausage, almond flour, coconut milk, and salt to taste. Heat through.
  6. Top each mushroom with 3/4 cup filling and cover with foil. Bake 30 minutes or until tender.
  7. Remove from oven and let stand 5 minutes to absorb flavors. (Don’t skip this step, the flavors mellow and blend with mushrooms.)

Main Source: (with a few edits)


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