Stuffed Portobello Mushroom Caps

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Finished mushrooms ready to go into the oven. 
       
Stuffed Portobello Mushroom Caps
by Tanya Grenoble January-19-2018
Ingredients
  • 1/2 lb. ground Italian sausage
  • 1/4 c. diced red bell pepper
  • 1/4 c. diced orange bell pepper
  • 1/4 c. diced yellow bell pepper
  • 1/3 c. diced red onion
  • 4 cloves diced fresh garlic
  • 2 Tbs. olive oil
  • 2 cut into slices romano tomato
  • 1 c. mozzarella cheese shredded
  • 12 leaves fresh basil
  • 2 caps portobello mushrooms
  • 1/2 jar spaghetti sauce
  • 3 c. cooked brown rice
Instructions
1. Preheat oven to 350oF. 2. Remove the stems from the mushrooms and clean the caps. Dice the stems to add later. 3. In a frying pan brown the ground sausage. 4. Over medium heat add olive oil, bell peppers, mushroom stems, onion, and garlic. Cook until peppers and onion soften. 5. Spray a 8x8 glass baking pan with olive oil and place mushroom caps into pan. 6. Lay tomato sliced around the cap to cover, then sprinkle mozzarella cheese and basil leaves as much as you would like. Top with ground sausage mix. 7. Bake in oven for 30 minutes. 8. Cook brown rice and warm spaghetti sauce while mushrooms are baking. 9. Serve mushrooms over the brown rice with spaghetti sauce over top.
Details
Prep time: Cook time: Total time: Yield: 2 Servings


Mushroom caps with tomato, mozzarella, and basil.


Go Veggie cheese alternative option, stuffed mushrooms ready to bake and
baked mushroom over brown rice, with sauce and sautéed broccoli. 
Medical issues have caused me to take on eating a gluten free diet.  At first I focused on all the foods that I was no longer able to eat, and the list seemed never ending.  Finally, I decided to focus on what foods I could eat.  Being a Family & Consumer Science teacher I have always loved to cook and decided I needed to start getting creative to really enjoy my meals.  I have been taking ideas from recipes and creating my own versions with as many fresh ingredients as I can.  The spaghetti sauce in this recipe is sauce from tomatoes that I grew in my garden last summer and canned 53 quart jars of sauce.  This way I could control the amount of sugar in the sauce and I know exactly what ingredients are in it.  Losing weight and becoming healthier have been my main goals with my eating to find ways to help my body heal.    

Mushrooms are not a food that I had liked in the past, I typically would pick them out and not eat them.  I decided to give stuffed Portobello mushrooms a try and reworked this recipe a few times before really liking the taste.  I added the brown rice to this dish to add more texture and make the dish more filling.  I have found that gluten free meals tend to fill me up quickly, but then I become hungry an hour or two later.  This is a meal I like to prepare on Sunday’s to have ready to take to work for lunches throughout the week.  The texture and flavor are just as good reheated as when the dish is first made.  I also love adding sautéed vegetables to my meals to add color, flavor and nutritional content.  Each different colored food contains different vitamins and minerals that the body needs be function effectively.  The darker the color the more nutrient dense the food, and the better it is for your body. 


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