Sausage-and Kale-Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps, cleaned
- 1 Tbsp olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- ½ (16-oz) pkg lean turkey breakfast sausage
- 1 (5-oz) bag baby kale
- ½ cup almond flour
- 2 Tbsp balsamic vinegar
Instructions
- Preheat oven to 450°F. Remove brown gills from underside of mushrooms, using a spoon.
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion and garlic; cook 4 to 5 minutes or until tender. Add sausage; cook 5 to 6 minutes or until browned, stirring to crumble.
- Stir in kale; cook 1 to 2 minutes or until wilted.
- Combine sausage mixture, almond flour, and balsamic vinegar; season with salt and pepper to taste and spoon into mushrooms.
- Place mushrooms on a baking sheet. Bake 10 to 15 minutes or until mushrooms are tender.
Nutritional Information
| Main | Total | |
| Servings | 4 |
Low Carb Breakfast Meal Plan
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