I had some Portabella mushrooms caps in my fridge that were about to go bad so I needed to think of something quick. Usually, I like to do the seafood Ritz cracker and butter stuffing but I needed to figure a low carb alternate. I looked in my freezer and found some Market Basket Hot Italian sausage. I gathered fresh baby spinach and goat cheese from the fridge and started to assemble the dish.
- 2 Portabella mushroom caps
- 2 Italian sausage links
- 4 tablespoons of crumbled goat cheese
- 2 cups of fresh baby spinach
- 2 tablespoons of oyster sauce
- olive oil spray
Preheat the oven to 375 degrees.
Heat a large skillet on medium temperature.
Cut the sausages length wise and stack them together. Change the direction of the knife and cut the sausage into cubes. Some pieces will be larger than others. Add to the heated skillet and stir occasionally. Once browned, set aside to cool.
Boil water in a small sauce pan. Add the fresh spinach and blanch it for 10 seconds. Make sure the spinach is beneath the water because spinach is light and usually floats at the top. Drain the spinach.
* Optional, you can use frozen spinach, I would recommend 1/2 to 3/4 of a cup thawed and drained.
I also added in leftover summer squash and zucchini to the cooking sausage that was leftover from my Lettuce Wrap today.
Brush the oyster sauce generously on the inside and outside of the Portabella mushroom caps. Spray olive oil onto a baking sheet. Place the mushroom caps on the sheet.
In a mixing bowl, add the goat cheese, blanched baby spinach and Italian sausage mixture. Diving the mixture into two equal portions and spoon the filling into the caps.
Bake the stuffed Portabella mushrooms for 15 minutes at 375 degrees.
Optional: Towards the end, top off the stuffed mushrooms with shaved Parmesan cheese and return it to the oven to melt for a few minutes.
Enjoy as an appetizer, side or even a main entree!