4 organic portobello mushrooms
2 tbsp. camelina oil or coconut oil/butter ghee
1 pkg. Mark's Country Turkey Sausage
1/2 cup finely chopped organic green onion
1/2 cup finely chopped organic red pepper
2 cloves finely chopped organic garlic
1/2 cup chopped sundried tomatoes
1/2 cup fresh basil
1/2 tsp. Herbamare
1 cup cooked quinoa
1 cup gouda cheese, grated
Cut stems off mushrooms and finely chop. Set aside. Scrape the gills out of the mushroom caps with a spoon. Discard gills. Place mushroom caps face down on a baking pan. Place in 350°F oven for 15 minutes to let moisture come out. While these are in oven, prepare filling.
Place oil in skillet. Remove casings from sausage and sauté, breaking up into small pieces with a spoon. Add in onion, garlic, red pepper, basil, and Herbamare. Sauté until sausage is cooked. Add in quinoa, egg, chopped mushroom stems, and sundried tomatoes. Stir well to combine and then add in the cheese. Spoon into prepared mushroom caps and bake at 350°F for 30 minutes or cook on the grill. Let sit for 5 minutes before serving.
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