What a great discovery! The grocery had some great-looking mushrooms on sale and buy one-get one free sausage, so I thought – what can I do with this? It’s a cross between TJ’s favorite game day sandwich and stuffed mushrooms, plus it’s Atkins-friendly at only 3 carbs per serving.
1 lb. hot bulk pork sausage (If you count carbs, check the carb count – some are made with sugar/fillers)
½ medium onion, diced
1 green pepper, diced
5-6 white button mushrooms, chopped
2 T. mustard
1 egg, beaten
1 c. shredded mozzarella cheese
8 slices deli-style provolone cheese
4 Portobello mushroom caps
Preheat oven to 350 degrees. In a skillet, cook the sausage, onion, pepper and mushrooms together until the sausage is cooked through. Make sure to break up the sausage into small chunks as you cook it. Drain off the fat and mix in the mustard, egg and mozzarella. Place mushroom caps gill-side up in a glass baking dish and pile sausage mixture on top. Cover loosely with foil and bake for 20 minutes. Remove foil, top each mushroom with 2 slices of provolone and continue cooking 7-10 minutes until cheese is good and melty on top.
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