Stuffed.

There’s nothing I love more than discovering new recipes.  Especially recipes that are healthy AND tasty.  That’s a pretty fantastic combo in my opinion.  I was pretty excited to find this little number and couldn’t wait to grab the ingredients and get to cookin’.  Praise Jesus…another winner, winner turkey dinner.  If you’re one of those people who resolved to get fit in the new year, add this to your menu.  Low in carbs and sugar, healthy, and DELICIOUS!!!!!!  And after you’re finished eating just one, you’ll be STUFFED!  And if you’re anything like me, you won’t let that stop you from eating more :)  The taste is just to dang good to resist. 

STUFFED PORTOBELLO MUSHROOMS with

SPINACH, SAUSAGE, and CHEESE

4 large portobello mushrooms {the biggest ones you can find}

12 oz. mild or hot Italian sausage {I used turkey sausage….just as good!!!!}

1/2 tbsp. olive oil {for browning sausage/mushrooms/onion}

1 onion, chopped

1 tsp. garlic, minced

1/2 cup tomato sauce

Pinch of red pepper flakes

1 bag of baby spinach

2 tbsp. chopped basil

1/2 cup grated mozzarella

Now, before we get started, I must warn  you that these pictures aren’t pretty.  I’ve decided there’s no good way to photograph a mushroom….which looks disgusting anyway…and make it look appetizing.  But I’m telling you now, please don’t shy away.  I swear the taste makes up for what it lacks in appearance.  That’s a fact.

Start by adding the olive oil to a large skillet and then add the crumbled sausage.  I like using turkey sausage and that’s what you see here.  We love the flavor and I honestly can’t tell the difference between this and Italian sausage, so why not choose the healthier option?!  I digress.  Cook the meat until it’s browned and then transfer to a bowl.

Now toss the onions into the same skillet and add a teensy bit more olive oil for browning.  Saute the onions until they start to soften {2 minutes} and then add the garlic. Continue cooking until the onions start to brown. 

Now add the meat back into the skillet and then toss in the red pepper flakes {optional…but we used more than a pinch} and tomato sauce.  Mix well and simmer for about 2-3 minutes. 

Next up, the spinach.  I didn’t use the whole bag, but you definitely could.  I just sorta eyeballed it and decided what looked best with the serving of meat.  I definitely grabbed a couple of generous handfuls.  Toss it in with the meat mixture and cook until the spinach is wilted. 

Now turn off the heat and add the basil and 1/2 cup of mozzarella.  Stir to combine. 

Grab your mushrooms, cut off the stems, and get all that black junk out of the inside if you so desire.  I cut out a little bit, but not all of it. As my sweet friend, Courtney, would say, “that reeks of effort.”  SO…no thanks.  Brush a little olive oil on both sides of the mushroom and then get to grillin’.  I don’t know how to use the grill to save my life, so I used my little indoor grill(ish)/panini maker.  Worked like a charm.  Place them face down and cook for about 4 minutes.

Remove mushrooms from grill and carefully stuff the inside of each with the sausage mix.  I mean it when I say ‘carefully’…those suckers will break apart if you aren’t careful!!!  Round it off by topping each mushroom with about 2{ish} tablespoons of mozzarella…or more if you like it cheesy.  Carefully place the mushrooms back on the grill, cover, and grill for about 5  minutes and remove ‘em when they’re cooked through.  I took ‘em off when the cheese was nice and melted.

Like I said, not the prettiest picture but OHMIWORD…insanely AMAZING!!!!!  I seriously can’t say enough about this little concoction.  And the fact that it’s healthy is just a bonus. 

Add these to your cooking repertoire if you know what’s good for you.  You can thank me later :)