Sausage and White Bean–Stuffed Portobellos

People say that we eat with our eyes—well, this is the perfect dish for it! It’s absolutely beautiful and tastes scrumptious, too! Serve these portobellos at the kitchen counter or by candlelight. They’re perfect either way.

Cuisine

Modern

Course

Appetizer, Side Dish

Difficulty

Easy

Duration

30-60 min

Diet

Diabetes

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 servings, appetizer, can no-salt-added navy beans, chopped red bell pepper, contributed, cook 16 min, crushed pepper flakes, diabetes, dried basil, easy, fresh spinach, grated parmesan cheese, instant pot healthy recipes, instant pot portobello recipe, instant pot recipe, instant pot recipes, large portobello mushroom caps, modern, Nancy S. Hughes, no-salt-added tomato sauce, prep 17 min, pressure cook, pressure cooker recipes, sauté, shredded part-skim mozzarella cheese, side dish, sweet italian turkey sausage, water

Prep Time

17 min

Cook Time

16 min

Servings

4 servings

Ingredients

4 oz sweet Italian turkey sausage
1/2 cup no-salt-added tomato sauce
1 tbsp dried basil
1/4 tsp crushed pepper flakes
4 oz large portobello mushroom caps
1/2 can no-salt-added navy beans
3/4 cup chopped red bell pepper
1 cup Water
2 oz fresh spinach
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

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