Paleo Hot Italian Sausage & Spinach Portobello Mushrooms


2 medium Portobello mushrooms
Olive oil
1 pound uncooked sausage, removed from casing (I use hot Italian pork)
3-4 Cups Spinach
½ small onion, minced
1 large egg, lightly beaten
1 tablespoon coconut flour
Freshly ground pepper
1 ½ cup of Rao’s marinara sauce, heated


Here’s how I made them:

I preheated the oven to 400 F.

I wiped the tops of my mushrooms clean with a damp cloth and removed the stems and the gills. (The gills are easily scooped out with a spoon.)

I used a sharp paring knife to cut a shallow “X” on the top of each mushroom and brushed olive oil all over the mushrooms, and seasoned the tops and bottoms with salt and pepper.

Next, I placed the mushrooms on a glass pan (cookie sheet works fine but they can get juicy), gill side up, and baked them for 10 minutes. I flipped each mushroom and baked them gill side down for about 10 additional minutes.
While the mushrooms were baking, I started making the stuffing.

I heated a couple tablespoons of olive oil in a large skillet over medium heat and sauteed the minced onion (with salt and pepper) until they were soft and translucent. I added the sausage and cooked the meat until it was no longer pink. I removed the meat mixture to a medium bowl and let it cool to room temperature.

Sausage and Spinach Stuffed Portobello Mushrooms

In the grease from the sausage I sauted the spinach. I added that to the sausage.

Once the sausage was a bit more cooled, I added the egg, spinach, coconut flour, salt and pepper and mixed to combine.

I grabbed the mushrooms and piled the stuffing onto each cap — pressing down to make the stuffing more compact.

I put them back in the over for about 10 minutes while I cleaned up.

The stuffing should be evenly browned (but not burned) when the mushrooms are finished.

I topped the stuffed mushrooms with Rao’s marinara sauce which of course made them amazing!

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