COURSE:
Starter
Instant Pot Sausage and White Bean-Stuffed Portobellos: A Hearty and Delicious Meal
Indulge in a hearty, flavour-packed dish with Instant Pot Sausage and White Bean-Stuffed Portobellos. These large, meaty portobello mushrooms are filled with a rich and savoury sausage and white bean mixture, making for a satisfying meal that’s perfect for lunch or dinner. With the convenience of your Instant Pot, you can have this delicious, comforting dish ready in no time.
The Instant Pot cooks the sausage to perfection, allowing the flavours to meld together with the beans, while the portobello mushrooms provide a wonderful, earthy base. The result is a dish that’s both filling and full of flavour, with the perfect balance of textures. Whether you’re looking for a light but filling meal or a tasty alternative to traditional stuffed dishes, this recipe offers a satisfying, low-carb option that doesn’t skimp on taste.
With the Instant Pot, making Sausage and White Bean-Stuffed Portobellos is easy and quick, allowing you to enjoy a restaurant-quality meal right at home. Perfect for a comforting weeknight dinner or an impressive dish to serve guests, this recipe is sure to become a new favourite in your rotation.
Sausage and White Bean–Stuffed Portobellos
Prep Time:
17 minutes
Cook Time:
16 minutes
Servings:
4 servings
Total Time:
33 minutes
Ingredients
- 4 oz sweet Italian turkey sausage removed from casing
- 1/2 cup no-salt-added tomato sauce
- 1 tbsp dried basil
- 1/4 tsp crushed pepper flakes
- 4 oz large portobello mushroom caps wiped clean with a damp cloth
- 1/2 can no-salt-added navy beans rinsed and drained
- 3/4 cup chopped red bell pepper
- 1 cup Water
- 2 oz fresh spinach coarsely chopped
- 4 oz shredded part-skim mozzarella cheese
- 2 tbsp grated parmesan cheese
Instructions
- Press the Sauté button, then press the Adjust button to “More” or “High.” When the display says “Hot,” coat the Instant Pot with cooking spray. Add the sausage to the pot and cook for 2 minutes, or until it begins to brown on the edges, stirring frequently. Remove from the Instant Pot and set aside.
- Combine the tomato sauce, basil, and pepper flakes in a small bowl. Spoon equal amounts of the sauce on top of each mushroom (gill side up). Top with equal amounts of the sausage, beans, and bell pepper.
- Add the water to the Instant Pot and top with a steamer basket. Place the mushrooms in the steamer basket, overlapping slightly, if necessary. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 10 minutes.
- Use a quick pressure release. When the valve drops, carefully remove the lid. Top the mushrooms with the spinach and mozzarella. Cover, but do not seal the lid, and let stand for 5 minutes to allow the spinach to wilt slightly. Sprinkle with the Parmesan and serve.
Notes
Cook’s Note
The mushrooms may seem “crammed” a bit when you first place them in the steamer basket, but they will fall into place while they are cooking.
NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 2 Lean Protein, 1 Fat
Calories: 210; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 3.9 g; Trans Fat: 0.1 g; Cholesterol: 35 mg; Sodium: 400 mg; Potassium: 780 mg; Total Carbohydrate: 17 g; Dietary Fiber: 5 g; Sugars: 4 g; Protein: 18 g; Phosphorus: 355 mg
Sausage and White Bean–Stuffed Portobellos
COURSE:
Starter
Prep Time:
17 minutes
Cook Time:
16 minutes
Servings:
4 servings
Total Time:
33 minutes
Ingredients
- 4 oz sweet Italian turkey sausage removed from casing
- 1/2 cup no-salt-added tomato sauce
- 1 tbsp dried basil
- 1/4 tsp crushed pepper flakes
- 4 oz large portobello mushroom caps wiped clean with a damp cloth
- 1/2 can no-salt-added navy beans rinsed and drained
- 3/4 cup chopped red bell pepper
- 1 cup Water
- 2 oz fresh spinach coarsely chopped
- 4 oz shredded part-skim mozzarella cheese
- 2 tbsp grated parmesan cheese
Instructions
- Press the Sauté button, then press the Adjust button to “More” or “High.” When the display says “Hot,” coat the Instant Pot with cooking spray. Add the sausage to the pot and cook for 2 minutes, or until it begins to brown on the edges, stirring frequently. Remove from the Instant Pot and set aside.
- Combine the tomato sauce, basil, and pepper flakes in a small bowl. Spoon equal amounts of the sauce on top of each mushroom (gill side up). Top with equal amounts of the sausage, beans, and bell pepper.
- Add the water to the Instant Pot and top with a steamer basket. Place the mushrooms in the steamer basket, overlapping slightly, if necessary. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 10 minutes.
- Use a quick pressure release. When the valve drops, carefully remove the lid. Top the mushrooms with the spinach and mozzarella. Cover, but do not seal the lid, and let stand for 5 minutes to allow the spinach to wilt slightly. Sprinkle with the Parmesan and serve.
Notes
Cook’s Note
The mushrooms may seem “crammed” a bit when you first place them in the steamer basket, but they will fall into place while they are cooking.
NUTRITION FACTS
Choices/Exchanges: 1/2 Starch, 2 Nonstarchy Vegetable, 2 Lean Protein, 1 Fat
Calories: 210; Calories from Fat: 70; Total Fat: 8.0 g; Saturated Fat: 3.9 g; Trans Fat: 0.1 g; Cholesterol: 35 mg; Sodium: 400 mg; Potassium: 780 mg; Total Carbohydrate: 17 g; Dietary Fiber: 5 g; Sugars: 4 g; Protein: 18 g; Phosphorus: 355 mg
Instant Pot Sausage and White Bean-Stuffed Portobellos: A Hearty and Delicious Meal
Indulge in a hearty, flavour-packed dish with Instant Pot Sausage and White Bean-Stuffed Portobellos. These large, meaty portobello mushrooms are filled with a rich and savoury sausage and white bean mixture, making for a satisfying meal that’s perfect for lunch or dinner. With the convenience of your Instant Pot, you can have this delicious, comforting dish ready in no time.
The Instant Pot cooks the sausage to perfection, allowing the flavours to meld together with the beans, while the portobello mushrooms provide a wonderful, earthy base. The result is a dish that’s both filling and full of flavour, with the perfect balance of textures. Whether you’re looking for a light but filling meal or a tasty alternative to traditional stuffed dishes, this recipe offers a satisfying, low-carb option that doesn’t skimp on taste.
With the Instant Pot, making Sausage and White Bean-Stuffed Portobellos is easy and quick, allowing you to enjoy a restaurant-quality meal right at home. Perfect for a comforting weeknight dinner or an impressive dish to serve guests, this recipe is sure to become a new favourite in your rotation.
