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.
Servings Prep Time
4servings 17minutes
Cook Time Passive Time
16minutes 5minutes
Servings Prep Time
4servings 17minutes
Cook Time Passive Time
16minutes 5minutes
  • 4oz sweet Italian turkey sausageremoved from casing, such as Foster Farms
  • 1/2cup no-salt-added tomato sauce
  • 1tbsp dried basil
  • 1/4tsp crushed pepper flakes
  • 4oz large portobello mushroom capswiped clean with a damp cloth (about 12 total)
  • 1/2 can no-salt-added navy beansrinsed and drained, 15 oz
  • 3/4cup chopped red bell pepper
  • 1cup Water
  • 2oz fresh spinachcoarsely chopped
  • 4oz shredded part-skim mozzarella cheese
  • 2tbsp grated parmesan cheese
  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.

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