Keto Stuffed Mushrooms

This blog post is sponsored by Hatfield. All opinions are our own.

Our holidays will be different this year, but we can still make a delicious Easter brunch.

Try these tasty pesto, spinach, and sausage stuffed mushrooms. 

For the sausage, we used Hatfield Quality Meats ground Sweet Italian sausage from the "Recipe Essentials" line. Hatfield is a family owned, American company and the sausage is delicious. It comes ground in easy to use in a convenient no-mess package. The flavor of the sausage combined with the baby portobello mushrooms, a pop of pesto and bright micro-greens on top blends into the perfect, satisfying bite. The recipe is keto friendly as well. 

Hatfield products can be found in stores across the country. You can check the store locator online here https://hatfieldqualitymeats.com/where-to-buy/to find a store near you. We got our sausage at Hannaford. 

Check out the recipe below.

Recipe:

24 baby portabello mushrooms1 shallot, diced1 pound Hatfield Sweet Italian ground sausage1 bag (8 oz.) baby spinach, chopped

1/2 lemon, juiced

1/4 cup pesto (store bought or homemade) 1 package of micro greens, kale or mixedPecorino romano cheese for shreddingred pepper flakes (optional)

Pop stems off of the mushrooms and clean any dirt off with a paper towel. Remove stems and keep for another purpose (maybe a mushroom frittata or pizza?) 

Preheat oven to 400. 

Place mushrooms stem side down on a lightly greased, foil-lined baking tray.

Bake mushrooms for 15 minutes. 

While mushrooms are baking, make the filling. 

Heat a teaspoon of olive oil to a large sauté pan over medium-high heat. Add shallots and cook 2-3 minutes. Add package of sausage and break it up into pieces with the end of your spatula or spoon. Cook until browned all the way through, continuing to break the sausage up into pea sized pieces. 

Once sausage is cooked, turn off heat, and add spinach in 2-3 batches. Stir until spinach is mixed through. 

Drain fat from the mixture in a colander or sieve and then return to pan. 

Squeeze juice from half a lemon on sausage and spinach mix.  Sprinkle with red pepper flakes (optional).

Stir to incorporate. 

Assemble the mushrooms:

Spool a bit of pesto into the cavity of each mushroom.

Top the pesto with a spoonful of the sausage mixture. 

Grate cheese on top of sausage mixture and top with micro greens. 

Serve immediately.