½ pound of frozen spinach, defrosted in the microwave and squeezed dry
½ small onion, minced
1 large egg, lightly beaten
1 Tbsp. coconut flour
Salt & Pepper
Ghee (or your favorite fat)
1 ½ cup of Rao’s marinara sauce, heated
Instructions
I preheated the oven to 400 F (with the rack in the center of
the oven) and placed a foil-lined baking sheet onto the rack. I
gathered the ‘shrooms and prepared them per an old recipe in
Cook’s Illustrated. I wiped the tops clean with a damp cloth
and removed the stems and the gills. (The gills are easily
scooped out with a spoon.) I pre-roasted the mushrooms. I
used a sharp paring knife to cut a shallow “X” on the top of
each mushroom brushed coconut oil all over the ‘shrooms,
and seasoned the tops and bottoms with salt and pepper.
Next, I placed the mushrooms on the preheated baking sheet
in the oven, gill side up, and baked them for 10 minutes. I
flipped each mushroom and baked them gill side down for
about 10 additional minutes. I removed the tray from the oven
and let the mushrooms cool to room temperature.
Then, I increased the oven temperature to broil.
While the mushrooms were baking, I started making the
stuffing.
I heated a couple tablespoons of ghee in a large skillet over
medium heat and sautéed the minced onion (with salt and
pepper) until they were soft and translucent. I added the
sausage and a few dashes of Sunny Paris seasoning 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. Once the sausage was cooled, I added the egg,
spinach, coconut flour, salt and pepper and mixed to combine.
I transferred the roasted mushrooms onto another baking
sheet lined with foil (the original baking sheet still had lots of
mushroom liquid on it) and piled the stuffing onto each cap —
pressing down to make the stuffing more compact. I placed the
tray under the broiler (center rack) for about 5 minutes,
rotating halfway during the cooking time. The stuffing should
be evenly browned (but not burned) when the mushrooms are
finished. I topped the stuffed mushrooms with Rao’s marinara
sauce and served them immediately!
Originally Submitted
1/5/2013
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