Sausage Stuffed Portobello Mushrooms with Basalmic Glaze

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.

5 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 20

Servings:

Calories: 446kcal

Author: Sheri

Equipment

Air Fryer

Ingredients

2 Portobello mushroom caps
1 tablespoon olive oil
salt
1/4 pound cooked Italian sausage
1/2 onion diced
1/2 green pepper diced
1/4 cup spinach shredded - stems removed
1 tsp garlic minced
⅓ cup mozzarella shredded or Provolone, Swiss
Parmesan cheese
2 tbsp balsamic vinegar
1 tablespoons brown sugar

Instructions

Preheat the air fryer to 350°F. While that is heating, prep the mushrooms by removing the insides and cleaning. I like to keep the stems to add to the sausage mixture. Not the gills.
Line a rack (or the basket) with tin foil and add the mushroom caps rightside up. Top with olive oil and sea salt. Cook for five minutes
While that is cooking, add the sausage, peppers and onions to a frying pan and cook for 4 minutes or until tender. Add the spinach and garlic let it wilt with the sausage mixture.
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 are cooking in the oven, bake 18–22 minutes until mushrooms are tender and tops are golden at 350. Time really depends on how thick the mushroom caps are.
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!

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