Eosinophilic Esophagitis Friendly Italian Sausage Stuffed Portobello Mushrooms

Total time55 min

Prep time20 min

Cook time35 min

Eosinophilic Esophagitis Friendly Italian Sausage Stuffed Portobello Mushrooms

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Ingredients

4 servings

For the mushrooms

4 large portobello mushroom caps (about 4–5 inches across), stems removed and reserved
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp fine sea salt, divided

For the filling

1 lb ground pork
4 cloves garlic, minced
1 medium zucchini, finely diced
1 medium carrot, finely diced
reserved portobello stems, finely chopped
2 cups baby spinach, roughly chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp coconut aminos
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Using a small spoon, scrape out the dark gills from the underside of each portobello cap and discard them. Finely chop the reserved stems and set aside.
2
Brush both sides of each portobello cap with 1 tablespoon of the olive oil and season the gill side with 1/4 teaspoon of the salt. Place gill-side up on the prepared baking sheet and roast for 12 minutes, until the caps have softened and released some of their liquid. Remove from the oven and carefully tip out any pooled liquid from each cap.

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