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Large portobello mushrooms filled with seasoned Italian sausage and melted cheese.
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Preheat the oven to 190°C.
Remove the stems from the portobello mushrooms.
Cook the Italian sausage in a skillet, breaking it up.
Fill each mushroom cap with the sausage mixture.
Top with shredded cheese.
Bake for 20-25 minutes until the mushrooms are tender and cheese is melted.
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Recipe from Macro Kitchen — macro.kitchen/recipes/stuffed-mushrooms-with-sausage
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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