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Sausage-Stuffed Portobellos

Big portobello caps stuffed with Italian sausage and dairy-free pesto.

Lunch 30 min Medium Moderate

Instructions

  1. Preheat oven to 400F. Wipe 2 large portobello caps clean, remove stems.
  2. Brown 4 oz crumbled Italian sausage in a skillet over medium, 5 min. Drain excess fat.
  3. Off heat, stir in 2 tbsp dairy-free pesto and a handful of chopped spinach.
  4. Brush mushroom caps with olive oil, place gill-side up on a baking sheet. Divide sausage mixture between them.
  5. Bake 18 min until mushrooms are tender and tops are golden. Finish with fresh basil.