Sausage and Kale-Stuffed Portobello Mushrooms
Ingredients
- 4 portobello mushroom caps, cleaned
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 Tbsp olive oil
- ½ (16-oz) pkg lean turkey breakfast sausage
- 1 (5-oz) pkg baby kale
- ½ cup almond flour
- 2 Tbsp balsamic vinegar
- ½ tsp pepper
Instructions
- Preheat oven to 450°F. Remove gills from underside of mushrooms using a spoon.
- Cook onion and garlic in hot oil in large nonstick skillet over medium-high heat 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, vinegar, and pepper; spoon mixture into mushrooms.
- Place mushrooms on a baking sheet. Bake 10 to 15 minutes or until mushrooms are tender.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
274
|
274
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 21 | 21 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 595 | 595 |
Low Carb Breakfast Meal Plan
This recipe selected from the eMeals Low Carb Breakfast Meal Plan.
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