Paleo Hot Italian Sausage & Spinach Portobello Mushrooms

These paleo stuffed portobello mushrooms are hearty, flavorful, and surprisingly filling. Juicy sausage, sautéed spinach, and a rich tomato sauce come together inside tender roasted mushroom caps for a meal that feels indulgent but still nourishing.

They’re perfect for dinner when you want something comforting without a ton of prep or cleanup.

Ingredients

• 2 medium portobello mushrooms

• Olive oil, for brushing and sautéing

• 1 lb hot Italian sausage, casings removed

• 3–4 cups fresh spinach

• 1/2 small onion, minced

• 1 large egg, lightly beaten

• 1 tablespoon coconut flour

• Freshly ground black pepper, to taste

• 1 1/2 cups Rao’s marinara sauce (or your favorite clean sauce)

Directions

1. Preheat the oven to 400°F.

2. Gently clean the mushroom caps with a damp cloth. Remove the stems and scrape out the gills with a spoon.

3. Lightly brush both sides of the mushrooms with olive oil and season with salt and pepper.

4. Place mushrooms gill-side up on a baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes until slightly tender.

5. While the mushrooms bake, heat a drizzle of olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent.

6. Add the sausage to the pan and cook until browned and fully cooked through. Remove from heat and allow to cool slightly.

7. In the same skillet, quickly sauté the spinach until wilted. Add it to the sausage mixture.

8. Once slightly cooled, mix in the egg, coconut flour, and additional salt and pepper.

9. Spoon the filling generously into each mushroom cap, pressing gently to pack it in.

10. Return the stuffed mushrooms to the oven and bake for about 10 minutes, until the filling is set and lightly browned.

11. Spoon warm marinara sauce over the top and serve immediately.

Servings

Makes 4 servings.