Sausage Stuffed Portobello Mushrooms with Basalmic Glaze
These stuffed mushrooms are the perfect weeknight meal! They are healthy, vegan, gluten-free, and low-carb. Plus, they only take a few minutes to make.
Line a rack (or the basket) with tin foil. Add the sausage, peppers and onions to a rack (or basket) and cook for 4 minutes or until tender. Remove. Add the spinach and let it wilt with the sausage mixture.
NOTE - if you don't have precooked sausage, you can cook the sausage, peppers, onions, and spinach in a frying pan while the mushrooms are cooking.
While that is heating, prep the mushrooms by removing the insides and cleaning.
Dry the mushrooms thoroughly and drizzle with olive oil and top with salt.
Place the caps on a rack cap side up and cook for five minutes. Remove the rack and flip the caps and fill with the sausage filling. Cook for another 6 minutes. Remove and top with cheese. Cook for another 3 minutes or until the cheese is melted.
If you want the balsamic glaze, mix the brown sugar and basalmic together and microwave for 30 seconds and mix. Then pour over the mushrooms. Serve and enjoy!