Ingredients
- 4 large portobello mushroom caps
- 1 tbsp olive oil
- ½ lb Italian sausage (casings removed, sugar-free)
- 2 cloves garlic, minced
- 3 cups fresh spinach (fresh is best!)
- ½ cup grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- Salt, pepper, and fresh parsley for garnish
Instructions
- Prep: Preheat to 400°F (200°C). Clean mushrooms and remove stems/gills.
- Par-Bake: Brush caps with oil, place gill-side up on sheet. Bake 10 mins.
- Sauté: Brown sausage in a pan. Add garlic and spinach; cook until wilted. Remove from heat. Mix in seasonings and half the cheese.
- Stuff: Blot moisture from mushroom centers. Fill generously with sausage mix. Top with remaining cheese.
- Finish: Bake 12–15 mins until golden and tender. Enjoy the victory!
Notes
-
For a crispier top, broil for the last 1-2 minutes of cooking.
-
Ensure your Italian sausage has no added sugars to keep it truly low-carb and PCOS-friendly.
-
The mushrooms will release liquid as they bake; the initial roast helps manage this.
Yields: 4 Servings | Calories: Approx 320 per serving | Net Carbs: ~5g
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian-Inspired
- Diet: Gluten Free