Recipes
Sausage and White Bean–Stuffed Portobellos
4 servings
30-60 min
Easy
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
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
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About the chef
Nancy S. Hughes
Nancy S. Hughes is a best selling author and leading food consultant. She has written 21 nationally published cookbooks as well as developed recipes for 60 additional cookbooks with over 7,500 published recipes to her credit. Nancy has been honored to work with clients across the United States and Canada. She's worked with major food corporations, health-focused organizations, magazines, and web-based clients including: American Diabetes Association, American Cancer Society, American Heart Association, Cooking Light, Better Homes and Gardens, Betty Crocker, Instant Pot, Del Monte Foods, Canola Council, and USA Rice Federation.
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