Sausage Stuffed Portobellos

My mom used to make Stuffed Hard Rolls, and boy, were they good! This beef, tomato soup, olive, and pepper concoction was stuffed in a hoagie type of roll and topped with a mound of cheese. Then it was wrapped in foil and baked, which heated it through, melted the cheese, and made the bread nice and crusty. I recently ran across this recipe at home, and my mouth watered instantly as I remembered that wonderful sandwich. Instead of tossing the recipe into the “not Paleo, never gonna make it” pile, I decided to try and make it work with healthier ingredients. The result was incredible: all that great salty flavor I remember without the dairy or gluten. Here’s to Mom!


1 TBSP coconut oil
1 pound Italian sausage (or ½ pound ground beef and ½ pound sausage)
1 green bell pepper, chopped
½ cup sliced, stuffed green olives
6-7 green onions, chopped
1 clove garlic, minced
½ cup tomato sauce
1 TBSP tomato paste
2 tsp Worcestershire sauce
¼ tsp sea salt
¼ tsp freshly ground black pepper

6 large portobello mushrooms
Makes 6 mushrooms

Prep Day:

In a large skillet over medium heat, melt the coconut oil. Add the sausage and cook, stirring occasionally, until the sausage is browned and cooked through.
Add the bell pepper, stir, and cook for 2 minutes more.
Add the green olives, green onions, garlic, tomato sauce, tomato paste, Worcestershire sauce, sea salt, and pepper. Stir to combine, and simmer for 5 minutes.
Remove the skillet from the heat, and let the filling cool for 15 minutes.
Place the cooked filling in an airtight container, and freeze it until needed.
Serving Day:

Thaw the filling in the refrigerator overnight.
When ready to cook, preheat your oven to 400°F.
Gently wipe away any dirt from the mushrooms with a damp towel. Gently remove the stems and gills with a spoon. Discard or save them for use in another dish, such as soup.
Spoon the filling into each mushroom cap, packing it firmly with the spoon.
Place the mushrooms in a glass baking dish, and bake for 20-25 minutes or until the mushrooms are soft and the top of the filling is browned.
Serve with additional sliced green olives or a few chopped green onions on top.