6 Ingredients
  • 1 to 2 tablespoons canola oil, as needed to saute sausage and coat mushrooms
  • 1 pound chorizo sausage, casings removed
  • 3 cups fresh spinach, soaked in salt water to remove grit and dried in a salad spinner, and cut brunoise (julienne then crosswise) into 1/2-inch pieces
  • 32 large white button mushrooms (about 16 ounces), cleaned and stems removed
  • Salt and pepper
  • 1/2 cup Parmesan
Nutrition
75
4% daily value
32 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

9% 6

Saturated

12% 2

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

0% 1

Carbs (net)

- 1

Fiber

1% 0

Sugars

- 0

Sugars, added

- 0

Protein

9% 5

Cholesterol

5% 14

Sodium

8% 202

Calcium

3% 26

Magnesium

2% 7

Potassium

3% 119

Iron

2% 0

Zinc

4% 1

Phosphorus

7% 47

Vitamin A

2% 17

Vitamin C

2% 1

Thiamin (B1)

7% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

5% 0

Folate equivalent (total)

2% 8

Folate (food)

- 8

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

0% 0

Vitamin K

18% 14
Comments
 
×