Fructose Free Sausage Stuffed Portobello Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 8 portobello mushroom caps (about 3–4 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 lb ground italian pork sausage (no sugar added)
- reserved mushroom stems, finely chopped
- ½ cup red bell pepper, finely diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 2 oz fresh mozzarella, torn into small pieces
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 or foil.
- 2
Brush both sides of each portobello cap with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper. Arrange gill-side up on the prepared baking sheet and roast for 10 minutes, until the caps begin to soften and release some moisture. Remove from the oven and carefully blot the caps dry with paper towels — this prevents the filling from becoming watery.
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