Sausage and White Bean–Stuffed Portobellos


  • 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
  • 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.
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