Southern Mom Loves: Sausage, Feta & Spinach Stuffed Baby Portobello Mushrooms

Sausage, Feta & Spinach Stuffed Baby Portobello Mushrooms

Monday, September 26, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SamsClubMag #CollectiveBias

Hi, guys! I have a brand new recipe for you today using mushrooms, the Healthy Living Made Simple superfood for September and October. I'm using baby portobellos and stuffing them with a savory Mediterranean mix of Italian sausage, fresh garlic and spinach, and feta cheese, and topping them with a little melted mozzarella. They are a super-delish use of this superfood and they're easy to make too!



Did you know that mushrooms are considered a "superfood"? Mushrooms are low in calories, fat-free, cholesterol free, gluten free and very low in sodium, and provide selenium, potassium, riboflavin, niacin and vitamin D.


Portobello mushrooms are one of the most flavorful mushrooms you can get and these Baby Portobellos are smaller and easier to stuff, but are still full of that Portobello flavor. Their size makes them the perfect appetizer at your next get-together!


Sausage, Feta, & Spinach Stuffed Baby Portobello Mushrooms

Prep time: 25 minutes
Cook time: 20 minutes
Servings: Approx. 11
Source: Holly of Southern Mom Loves

Ingredients:
  • 1-24 oz. package of Baby Portobello Mushrooms
  • 1 lb. mild Italian sausage
  • 4 Tbsp. extra virgin olive oil, divided
  • 2 large cloves of garlic
  • 1 bunch of fresh spinach
  • 1/2 c. crumbled Feta cheese
  • 1/2 c. mozzarella, shredded
  • pinch of black pepper


Directions: 
  1. Preheat oven to 375° F.
  2. Line a shallow baking pan with a sheet of parchment paper or foil.
  3. Prepare mushrooms by rinsing quickly in water and draining, removing stems, and scraping out the gills with a spoon.

  4. Place mushroom caps gill-side-down on the baking pan and drizzle with 2 Tbsp. of the olive oil. Rub the oil over the mushrooms, inside and out.
  5. Bake the mushrooms for 15 minutes, or until tender. While they're baking, let's make the filling.
  6. Start the Italian sausage browning in a large skillet with 2 Tbsp. of olive oil in the bottom, stirring and breaking it up periodically.
  7. Wash your bunch of spinach in cold water, remove the stems, and roughly shred the leaves with your hands. You should have about 2 large, overflowing handfuls. Let it drain in a colander.
  8. Take the garlic cloves and crush them with the side of your knife. That will allow you to peel the skin off more easily. Once peeled, mince finely.
  9. Once your sausage is cooked through and has browned nicely, drain it if there is grease in the pan and add in the garlic. Sautee the garlic with the sausage for about 30 seconds.
  10. Add in your fresh spinach by handfuls, stirring it into the hot sausage until wilted.

  11. Remove the sausage mixture from the heat and stir in the Feta cheese and a pinch of black pepper.
  12. The mushrooms may have produced some liquid in the baking pan. Drain the pan and flip the mushroom caps over to stuff them.
  13. Distribute the filling between your mushrooms (my package had 11), piling it up and compressing it gently. You want these thoroughly stuffed!
  14. Place a large pinch of mozzarella over each mushroom, compressing it a bit on top so it will stay in place.

  15. When ready to serve, place the pan back in the oven for 5 minutes, just to melt the cheese, and serve immediately.

portobello, mushrooms, stuffed, italian sausage, feta cheese, spinach,
Appetizers,
American
Yield: 11
Author:

Sausage, Feta, & Spinach Stuffed Baby Portobello Mushrooms

Sausage, Feta, & Spinach Stuffed Baby Portobello Mushrooms

I'm using baby portobellos and stuffing them with a savory Mediterranean mix of Italian sausage, fresh garlic and spinach, and feta cheese, and topping them with a little melted mozzarella.

ingredients:

  • 24 oz. package of Baby Portobello Mushrooms
  • 1 lb. mild Italian sausage
  • 4 Tbsp. extra virgin olive oil, divided
  • 2 large cloves of garlic
  • 1 bunch of fresh spinach
  • 1/2 c. crumbled Feta cheese
  • 1/2 c. mozzarella, shredded
  • pinch of black pepper

instructions:

How to cook Sausage, Feta, & Spinach Stuffed Baby Portobello Mushrooms

  1. Preheat oven to 375° F.
  2. Line a shallow baking pan with a sheet of parchment paper or foil.
  3. Prepare mushrooms by rinsing quickly in water and draining, removing stems, and scraping out the gills with a spoon.
  4. Place mushroom caps gill-side-down on the baking pan and drizzle with 2 Tbsp. of the olive oil. Rub the oil over the mushrooms, inside and out.
  5. Bake the mushrooms for 15 minutes, or until tender. While they're baking, let's make the filling.
  6. Start the Italian sausage browning in a large skillet with 2 Tbsp. of olive oil in the bottom, stirring and breaking it up periodically.
  7. Wash your bunch of spinach in cold water, remove the stems, and roughly shred the leaves with your hands. You should have about 2 large, overflowing handfuls. Let it drain in a colander.
  8. Take the garlic cloves and crush them with the side of your knife. That will allow you to peel the skin off more easily. Once peeled, mince finely.
  9. Once your sausage is cooked through and has browned nicely, drain it if there is grease in the pan and add in the garlic. Sautee the garlic with the sausage for about 30 seconds.
  10. Add in your fresh spinach by handfuls, stirring it into the hot sausage until wilted.
  11. Remove the sausage mixture from the heat and stir in the Feta cheese and a pinch of black pepper.
  12. The mushrooms may have produced some liquid in the baking pan. Drain the pan and flip the mushroom caps over to stuff them.
  13. Distribute the filling between your mushrooms (my package had 11), piling it up and compressing it gently. You want these thoroughly stuffed!
  14. Place a large pinch of mozzarella over each mushroom, compressing it a bit on top so it will stay in place.
  15. When ready to serve, place the pan back in the oven for 5 minutes, just to melt the cheese, and serve immediately.
Calories
241.66
Fat (grams)
18.92
Sat. Fat (grams)
6.42
Carbs (grams)
6.57
Fiber (grams)
2.22
Net carbs
4.35
Sugar (grams)
2.67
Protein (grams)
12.73
Sodium (milligrams)
427.99
Cholesterol (grams)
32.11
This nutritional info is automatically generated from a database and may not represent the actual nutritional information of the ingredients you use.
©2016 Southern Mom Loves. All rights reserved.
Created using The Recipes Generator



This dish will knock your socks off and I hope you give it a try! You guys know that I'm a happy Sam's Club member, and you can get everything you need for this super superfood recipe at your local Sam's Club.



They are the one-stop-shop for everything you need to get healthier and stay healthier, including offering free health screenings on the second Saturday of every month (Psst. The next one is on 10/8! Check with your local Sam's Club to see if they offer this service.)


Shopping at Sam's Club helps us eat at home more by offering everything we need in bulk at a great price, such as fresh produce, fresh and frozen meats and fish, and even has a Pharmacy, any OTC medicines we need, Hearing, and Optical. If you're not a member yet, I want to let you know that it is SO worth it!


Healthy Living Made Simple is the Sam's Club online magazine that focuses on health and wellness, because they truly care about your health and wellness needs. Check it out here for some fantastic healthy living articles and recipes!


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Are you a Sam's Club member? What do you think of my mushroom recipe? I love to read your comments!

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Hi, I'm Holly. I'm a coffee-addicted, crafting, cooking, beauty-loving, dress-drooling, shoe-coveting, DIY-do or die, modern Southern mom of 2 who tries to learn something new every day. Our family loves to play together, travel, and try new things, and I blog all about it at Southern Mom Loves.

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