Stuffed Portobello Mushrooms with Sausage and Spinach
These Stuffed Portobello Mushrooms with Sausage and Spinach will blow your mind with their sticky texture and sweet & savory flavor!
Servings: 20 mushrooms
Calories: 63kcal
Ingredients
- 8-10 Portobello Mushrooms cleaned & stems removed
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 6 scallions finely sliced (set some aside as garnish)
- 3 Andouille Sausage
- 5 ounces baby spinach
- ¼ cup sweet red wine
- ¼ cup date paste/spread
- 3 tablespoons fresh parsley minced
- ¼ cup almonds chopped (as garnish)
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F and prepare a 9”x 13” baking pan greased with cooking spray. Set aside.
- Heat 2-tablespoons olive oil in a skillet & add scallions & garlic. Cook for 2-4 minutes until fragrant. Be sure not to burn the garlic.
- Next, add in the chopped sausage and cook about 6-8 until slightly crispy.
- Mix in the date paste and cook an additional 3-4 minutes, on medium heat, stirring every minute.
- Add wine to the pan to deglaze, about 2 minutes.
- Mix in salt, pepper, parsley and spinach. Cook on medium-low heat until spinach is wilted.Turn off the heat and allow it to cool slightly.
- Meanwhile, in a medium bowl, combine the mushroom caps, 1 tablespoon olive oil & sprinkle of salt and pepper. Toss to coat the mushrooms.
- Place the mushrooms into the prepared baking pan.
- Spoon the date-sausage mixture into each of the mushroom caps, in the pan.
- Bake mushrooms for 10-12 minutes.
- Then, sprinkle with chopped nuts & bake an additional 2 minutes to toast the nuts.
- Add scallions as garnish before serving. Enjoy!
Nutrition
Serving: 1Mushroom | Calories: 63kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 167mg | Potassium: 242mg | Fiber: 1g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg