Name: Sausage and Salsa-Stuffed Mushrooms

Directions: 1. Preheat your oven to 350 degrees F. 2. Brown 1 pound of ground pork. 3. Rinse your portabella mushroom caps gently before using a spoon to remove the black gills on the under side. Once they are cleaned out, set them aside. 4. Once your pork has cooked thoroughly, drain it and add Italian seasoning, salt, pepper and garlic powder. Mix together thoroughly. 5. Add in spinach to the mixture, stirring thoroughly. 6. Spoon the mixture into the mushroom caps before placing them in the oven. If you have any leftover, save it in the refrigerator to create a Pork Egg Scramble later. Bake for 25 minutes or until the mushrooms are soft. 7. Serve with a dollop of your favorite salsa on top.

Credit: FitnessHQ

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