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Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake

Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake
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  • Cusine



2 T olive oil

16 oz. brown Cremini mushrooms, washed and cut in thick slices

19.5 oz hot or mild turkey or pork Italian sausage

2 red bell peppers, cut into thick strips

2 green bell peppers, cut into thick strips

1/2 tsp. Italian herb blend

1/2 tsp. Spike Seasoning 

fresh-ground black pepper to taste

1 1/2 cups grated Mozzarella


Preheat oven to 375F/190C.   Spray a large baking dish with non-stick spray or olive oil. Wash mushrooms and cut into thick slices.   Heat a little olive oil and saute the mushrooms. Heat a little olive oil in another large non-stick pan and start brown the sausage over medium-high heat, turning occasionally to brown on all sides.   When mushrooms have released their liquid, liquid is evaporated, and mushrooms are lightly browned, transfer mushrooms to the bottom of the baking dish. Trim away stem and seeds of peppers and cut into thick strips. Heat about 2 tsp. more olive oil in the same pan you cooked the mushrooms in and saute peppers over medium high heat just until they’re starting to soften, about 4 minutes.   Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with spices and black pepper. When the sausage is lightly browned on all sides, remove to a cutting board and let cool enough to slice.   Then cut sausage in half lengthwise, cut into thick half-slices, reheat the pan, and brown the sausage again on the cut sides. Layer the browned sausage over the mushrooms and peppers and sprinkle with desired amount of grated mozzarella. Bake about 25 minutes, or until all ingredients are sizzling hot and the cheese is melted and nicely browned. Serve hot.