- 3 large or 4 small portobello mushrooms
- 3/4 lb. sweet Italian sausage
- 1 small onion, chopped
- 1 tsp. minced garlic
- 1/2 cup canned diced tomatoes
- 3/4 cup spaghetti sauce
- 2 1/2 cups chopped raw spinach
- 2 tsp. olive oil
Scoop out mushrooms, chop stems, and set stems aside in a bowl.
Preheat oven to 350°. Place mushrooms on a foil covered baking sheet and cook about 10 minutes or until beginning to soften. Blot off any excess water. Remove from oven to be filled with sausage mixture.
Heat olive oil in a pan and cook onions and chopped mushroom stems about 3-4 minutes. Add garlic and sausage and cook about 3-4 more minutes. Add spinach and cook until onions, sausage, and spinach are cooked. Add canned diced tomatoes and spaghetti sauce and cook until heated throughout.
Fill cooked portobello mushrooms with sausage mixture and return to oven 5-10 minutes or until mushrooms are fully cooked. You can top with a light sprinkle of Parmesan cheese.
Calorie count is based on lean sausage and 4 mushrooms. Each mushroom contains about 177 calories, 7.5 grams of fat, 1.3 grams of saturated fat 40.6 grams of cholesterol, 19.1 grams of carb, 4.2 grams of fiber, 9.8 grams of sugar, and 12.5 grams of protein.