Italian Mushroom Bake

This Italian Mushroom Bake happens regularly. I don’t make anything especially for the internet ?; this food feeds my family ? JFYI.

During this dinner ?, the table was quiet  and everyone has seconds ??. And after I came back to the table from clearing some plates ?, I found my husband finishing off the last of the juices directly from the baking dish, using the serving ? spoon.

Most of you will likely consider that bad ? manners, but in this house ?it’s one of the best ?? compliments he can give me. ?.

??Ingredients: serves 4
?1.5 lb of regular white mushrooms, stems removed
??1 lb of Italian sausage (we used Whole Foods bulk Mild Chicken Italian Sausage from the meat case)
?14 oz can of organic tomatoes
??1/2 a white onion, diced
?2 cups (or so) kale or spinach, chopped
??2 cloves garlic, minced
?2 tsp dried Italian seasoning
??A pinch of red chili flakes
?A pinch of kosher salt
??2 Tbsp Basil Pesto (we use this brand: https://www.instacart.com/…/p…/28787-bolani-basil-pesto-8-oz )
*?Optional Shredded Mozzarella

??Start by preheating the oven to 350 degrees and heating up a large skillet.
?Knock out all your chopping and mincing while those come to temp. Also place your cleaned mushrooms (stems removed) in a casserole dish. Greasing is not necessary.
??Add the sausage, onions, garlic and seasonings to the pan and brown. It may look like the seasonings are going way overboard since there is already a good amount of flavor in the sausage, so I’ll let you in on my thinking. Over-seasoning the protein is actually intended for perfectly flavoring whatever liquid is on stand-by. In this case, it’s the tomatoes. Herbs and chili flakes do well to take on some heat before going into liquids… it gets the oils moving, maximizing the flavor. This is why I take this approach.
?So when the sausage and onions are nearly done, add the chopped kale/spinach to the mix. When wilted slightly, add the tomatoes. After simmering for just a few minutes, your sauce should be perfectly seasoned. But please taste to check for any needed adjustments.
??Add the pesto to the pan before pouring over the mushrooms. If you are a eating cheese, this I am sure would be excellent with a sprinkling of mozzarella.
?Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened.

I don’t make any side dishes to go with this. This one ☝? pot fed 2️⃣adults and 2️⃣ kids, each of us had seconds ✌?and one of us had thirds… and then drank up all the spicy broth ?. Clean up was a breeze thanks to him ??
* We don’t add cheese to ours therefore it is not included in the macros so adjust accordingly if adding it to your dish ?

??Macros per serving~
Calories: 207
Fats: 6g
Carbs: 11g
Protein: 11g


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