The original recipe comes from Shutterbean … and she puts it down as a low-carb option … since I’m not so much of an anti-carb girl as I am an anti-GRAIN girl … I’ve opted to go with Grain Free … which, sadly, it’s NOT because of the sausage I’m using. I really need to venture in to making MY own, don’t you think?
So … you know, if you are buying pre-shredded cheese, it may NOT be grain/gluten free … make sure to check your labels … if you see anything like food starch, wheat, etc., then you know to put it back, grab the block stuff and take that home and shred it up yourself. Honestly, not a big deal. If you have a food processor, just use the grate blade and take the super easy way out 😉 *Shredded cheese usually has a coating to keep it from clumping up which is when the grain/gluten factor is introduced*
Not to mention ….
And … as a small, side note, you should also take a peek at the italian sausage ingredients too … I’ve seen some weird stuff that makes me ask myself “Why??” and then I move on to the next package. To be super safe, best bet is to just buy ground pork (or grind it yourself) and season it up with some italian seasoning …
Sadly, this sausage had a LOT of crap in it but it’s what I had in the freezer so it is what it is (live and learn, that’s what life is all about, right?)
Shall we make these and see if they are as yummy as they look? Lets!
2 8 oz packages of mushrooms, cleaned and sliced (I usually pick up at ALDI for 79 cents to $1.29 a pkg)
1 pound italian sausage links, casing removed and sliced into bite size slices
1 jar marinara sauce … check your labels, again I like the Victoria brand from Costco as it’s sugar/grain free but I’m banned for now from that store ;-( (BUT look! There are, surprisingly enough, a lot of jarred sauces that ARE sugar free as well! This one is from ALDI)
2 cups shredded mozzarella cheese (buy the block and grate in your food processor!)
dash of red pepper flakes IF you like a little spice in your life …
Move your oven rack to the middle of the oven and fire up your broiler
Gather up 4 oven proof bowls … they need to hold about 8 ounces or so (she recommends ramekins, I used my regular soup bowls I had picked up at Costco a while back. Place these on a heavy baking sheet.
Grab a larger skillet, add a little ghee or olive oil and toss in the shrooms and cook til slightly soft, then add in the sausage and cook til the sausage is cooked through.
Put about 3 to 4 tbs of the marinara sauce in the bottom of each bowl. Add 2 tbs or so of mozzarella sauce. Add the sausage and mushroom mixture to each bowl, trying to divide evenly among the 4 bowls.
Top with more cheese and then add more sauce. Sprinkle with the red pepper flakes (if using).
Place in oven and let broil for about 4 to 5 minutes til cheese is melted and bubbly.
Remove from oven and allow to set for about 5 minutes as they will be HOT … too hot to even think about eating 😉 I actually had mine on low broil and was running around the house doing other stuff and almost forgot about the broil mode and the cheese got really crispy … just the way Hubby likes it!
Once cooled a little, grab a plate, place your bowl on that, grab a spoon and ever so carefully, blow on the mixture and taste … uh huh … this is delicious stuff!
I had some leftover ingredients so made this again on Sunday morning for breakfast … it’s not pretty but served a purpose!
*This is NOT Paleo or Whole30 thanks to the cheese, but it IS Gluten Free and Low Carb if that’s your thing! And heck, anytime I can offset that pizza craving with something a little more healthier, I’m in!
forward to sharing with some of these GREAT
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