Sausage and White Bean–Stuffed Portobellos
By :The Instant Pot Diabetes Cookbook
instant pot recipes, instant pot diabetic recipes, instant pot healthy recipes, instant pot dinner recipes
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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.
instant pot recipes, instant pot diabetic recipes, instant pot healthy recipes, instant pot dinner recipes
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Prep Time 17 minutes
Cook Time 16 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
  • 4 oz sweet Italian turkey sausage removed from casing, such as Foster Farms
  • 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 (about 12 total)
  • 1/2 can no-salt-added navy beans rinsed and drained, 15 oz
  • 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
Prep Time 17 minutes
Cook Time 16 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
  • 4 oz sweet Italian turkey sausage removed from casing, such as Foster Farms
  • 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 (about 12 total)
  • 1/2 can no-salt-added navy beans rinsed and drained, 15 oz
  • 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
instant pot recipes, instant pot diabetic recipes, instant pot healthy recipes, instant pot dinner recipes
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe 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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