I have to tell ya’ll about our first time eating this dinner. I had planned for it to make enough so that we could have leftovers, possibly for one meal the next day. The day I made it for dinner however, was an off day for both James and I and come to find out, neither of us had lunch. So I started cooking dinner at 4:00 pm. We were eating by 4:45 pm. And scrapped the skillet clean. It’s so good and apparently, not only were we hungry, but it hit the spots we needed it to that day.

This is a great recipe if you’ve planned to have something with brown rice earlier in the week and then by the end just want a recipe to throw together in a skillet and serve in 20 minutes. Love these types of recipes!

NOTE: This recipe uses 1 1/2 cups cooked brown rice. You can either use leftover brown rice or microwaveable brown rice. However, I started cooking the rice and then prepping the rest of the meal and by the time it was done cooking, I was ready to incorporate it with the skillet. Whatever you prefer.

Italian Sausage Skillet

  • Servings: 3-4 servings
  • Print


  • 1 tablespoon olive oil
  • 14 oz, or 4, fully cooked Italian sausages, sliced (We used the hot Italian Beyond sausages, but any cooked sausage will work)
  • 1 onion, sliced
  • 1 cup white mushrooms, sliced
  • 1 cup fresh tomato, chopped
  • 2 garlic cloves, minced
  • 1/2 heaping tablespoon Italian seasoning
  • 1 15oz can cannellini beans, or white kidney beans, drained and rinsed
  • 1 1/2 cup cooked brown rice
  • fresh parsley to top
  • salt and pepper if desired


  1. Heat oil in skillet on medium high. Add in sausages, sliced onion, mushrooms, and chopped tomato. Cook for about 10-15 minutes or until mushrooms and onions are soft. If you need to add some liquid if the skillet is too dry, you can add 1/4-1/2 cup water or broth. There should be some juice from the mushrooms and tomatoes to be enough to where it won’t burn.
  2. Add in minced garlic and Italian seasoning. Cook for 1-2 minutes.
  3. Stir in drained cannellini beans and cooked brown rice. Cook on medium-low heat for another 5-10 minutes.
  4. Take off heat. Top with parsley if desired. Taste and add salt and pepper if needed. Serve immediately.

You can use any kind of Italian sausage you’d like, but to keep the macros balanced, using a turkey or chicken sausage instead of a pork sausage would even it out.

Macro Balance

(With using a basic Italian Turkey Sausage)

  • 51% Carbohydrates
  • 23% Protein
  • 26% Fat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s