Sausage-stuffed portobello mushrooms with pesto drizzle

Rich JacobsRecipesLeave a Comment


  • ¼ cup olive oil
  • 1 lb italian turkey sausage
  • 4 cups spinach
  • 2 tsp minced garlic
  • ½ cup vegetable broth
  • 1 cup pesto
  • 8 portobello mushrooms
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  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Heat olive oil in a skillet over medium-high heat. Slice open turkey sausage and squeeze meat into skillet. Cook 4 minutes, breaking meat up with a wooden spoon, until lightly browned. Add spinach, garlic and broth. Cook 2 minutes more, until spinach is wilted. Remove from heat and stir in pesto.
  3. While filling cooks, wipe portobello with a damp paper towel; remove gills from underside with a spoon. Brush outsides with a little extra olive oil.
  4. Stuff portobellos with filling. Place on prepared baking sheet and bake 15 to 20 minutes, or until mushrooms have softened.
  5. Divide onto plates and enjoy warm.

Rich Jacobs is a Board Certified Integrative and Functional Nutrition Practitioner who specializes in resolving gut, insomnia, low libido, fatigue and fat issues. He uses a holistic approach and functional lab work to identify root causes such as hormone imbalances or gut pathogens that could be impacting your health.

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