Meaty portobello mushrooms are stuffed with pepperoni, sausage and tomato sauce for a
pizza stuffed mushroom recipe that is filling and satisfying!
These pizza stuffed mushrooms are so simple.
I could make them over and over again. These mushrooms are a little different than your ordinary pizza recipe in that they do not contain any dairy (or crust). This is because back in November I did a Whole 30 and realized that my diet needed a facelift. Our family’s diet needed a facelift.
I am the meanest mom ever. The day after Halloween, I asked my kids to hand over all their candy loot. They were allowed to keep 30 pieces of candy, enough to see them through the end of November, but that was it. To say they were not unhappy would be an understatement. But I didn’t care, something had to be done about our family’s sugar addiction.
I’ve always ignored the idea of doing a Whole30 because I thought I served up healthy meals like this Vegetarian Tikka Masala Recipe or this Buddha Bowl. They are healthy and lean, but it was all the other things my family was consuming that was the problem. My kids are sugar fiends. Between the cereals, the store-bought cookies, candy, and packaged granola bars, our sugar habit was getting out of control. All my homemade sweets were better in theory, but they were still sweets. In essence, sugar has been our kryptonite.
Stuffed Mushroom Recipe
The Whole 30 went better as expected. I should say that aside from cutting out sugar, my family did not follow the plan. They definitely cut back on sugar and increased their veggie intake, which was my intent. I personally found that I have never felt better. It was interesting to see how certain foods were effecting me. Worthless carbs and sugar were sabotaging me; they were zapping my energy and wreaking havoc on my belly.
My Whole 30 experience went so well, it changed the way I look at food and the way I eat food. My family is along for the ride and loving it! This stuffed mushroom recipe is great for Whole 30 followers or just for those who want something a little leaner. Thick portobello mushrooms make for a hefty “crust” that can hold up to the sausage and pepperoni filling. If you want, top each mushroom with cheese and broil until bubbly. I left out the cheese and added greens and peppers instead to keep it Whole 30 and Paleo.
- 1 lb Italian Turkey Sausage
- 1/3 cup chopped pepperoni
- 1/2 an orange pepper, diced
- 2 cloves minced garlic
- 1 14 oz can tomato sauce
- 1 6 oz can tomato paste
- 1 teaspoon dried Italian seasoning
- 4 portobello mushroom caps
Heat a deep saucepan or skillet over medium heat. Add turkey sausage and heat to crumble. Add chopped pepperoni; stir. Add diced peppers and garlic and cook until vegetables have softened. Stir in tomato sauce, tomato paste, and seasoning. Reduce heat and simmer until sauce has thickened.
Meanwhile, heat a grill pan over medium heat. Remove stems from mushrooms and place portobello mushrooms on heat and grill for 3-4 minutes per side or until slightly soft. Remove mushrooms and stuff the insides with sausage mixture. Top with greens and banana peppers or cheese if desired.
I used organic tomato paste and sauce, be sure to read the label. The ingredients should be all natural, watch for sugar.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g