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Big portobello caps stuffed with seasoned sausage and cheese, baked until bubbling. These meaty mushrooms are a low carb dinner that doesn't miss the bread.
Preheat oven to 400°F. Carefully clean the portobello mushroom caps and remove stems and gills using a spoon for optimal stuffing space.
Brush the mushroom caps on both sides with olive oil and place them gill-side up on a baking sheet. Bake for 8 minutes to release excess moisture, then remove and lightly pat dry with paper towels.
While mushrooms bake, heat a skillet over medium heat. Add sausage and cook, breaking it into small pieces until browned; drain excess fat for best texture.
Add minced garlic and chopped spinach to the skillet. Cook for 1-2 minutes until spinach wilts and garlic is fragrant. Remove from heat and stir in cream cheese, shredded mozzarella, oregano, red pepper flakes, salt, and pepper until mixture is creamy.
Stuff each mushroom cap generously with the sausage and cheese filling. Sprinkle with an extra layer of mozzarella if desired.
Return stuffed mushrooms to oven and bake at 400°F for 15-18 minutes, or until tops are bubbly and lightly golden. Allow to cool slightly before serving.
