Mushrooms. You either love them or hate them! This recipe is loaded with flavor and guaranteed to fill your belly and your happy meter 😉 ProTip: Substitute the ricotta cheese for cottage cheese if you want a protein-packed twist!
Ingredients
- -8 Portobello Mushrooms (depending on the mushroom size and depth, possibly only need 6, I like to stuff ours pretty high!)
- -1lb ground sausage
- -1/2 red onion
- -Garlic avocado oil (or regular)
- -1 red bell pepper
- -artichoke hearts (I used a 14oz can)
- -3c spinach
- -15oz ricotta cheese
- -shredded cheese (just enough to top the mushrooms with)
- -Spices you prefer (I used a non-salt table blend today
Instructions
Step 1:
Finely chop onion, pepper, spinach, and artichoke, set aside.
Step 2:
In a large skillet combine onion, oil, sausage, and spices and cook until browned. Add peppers and spinach.
Step 3:
While the spinach is cooking down, prep your mushrooms by washing them, de-stemming and removing the black things with a spoon (I cannot remember the name!). Pat dry and cook in oven at 350F for 12 minutes.
Step 4:
Once skillet mixture is cooked down a bit and browned, drain. Add to a large mixing bowl and stir in ricotta.
Step 5:
When mushrooms are done with the oven, remove them and pat them dry with a paper towel the best you can. DO NOT TURN OFF OVEN YET!
Step 6:
Stuff mushrooms with the ricotta and meat mixture, top with shredded cheese.
Step 7:
Bake an additional 15 minutes. Allow to cool, serve and enjoy!
**Had leftover stuffing mixture so I boiled some fettuccine noodles and mixed it with that
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