Pregnancy Friendly 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)
Ingredient noteSausage is fine during pregnancy as long as it is cooked all the way through, which this recipe does.
- reserved mushroom stems, finely chopped
- ½ cup red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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