This recipe can be served as a side, a main or a topper to your favorite pasta dish. Recipe was adapted from Tastes Lovely - https://www.tasteslovely.com/sausage-stuffed-portobello-mushrooms/
- 6 portobello mushrooms caps that are 3″ diameter. Remove stems and gently hollow out caps with spoon removing black gills
- 1 tablespoon olive oil
- 1/2 pound sweet or hot bulk pasture-raised italian sausage
- 1/4 medium yellow onion
- 1/2 red bell pepper, sliced in half, stem, ribs and seeds removed
- 2 cloves of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup packed fresh parsley, finely chopped
- 6 tablespoon almond flour (optional)
- Parmesan (optional)
- Preheat oven to 350 degrees with the oven rack in the middle.
- Line a rimmed baking sheet with baking rack with parchment paper, and add the portobello mushrooms with the opening UP.
- Preheat a large skillet over medium high heat. Add the olive oil and the sausage, breaking the sausage up with a wooden spoon. Cook for 5 minutes until the sausage is no longer pink.
- While the sausage is cooking, add the onion, bell pepper, mushroom stems and garlic to a food processor. Pulse the vegetables until they are very finely chopped.
- Add the finely chopped vegetable mixture to the italian sausage. Season with the salt and pepper. Cook another 3 minutes until the vegetables have softened and the sausage is cooked all the way through.
- Remove the sausage mixture from the heat. Add in the parsley and stir.
- Spoon the sausage mixture into the portobello mushrooms. Top each portobello with 1 tablespoons almond flour, then drizzle with olive oil.
- Bake the stuffed mushrooms for 20-25 minutes until the mushrooms are tender. If necessary, turn your oven on broil to brown the panko bread crumbs for just 1-2 minutes.
- Serve warm and grated Parmesan over mushrooms