6 organic portabella mushrooms
4 naturally raised sausages (turkey or pork), casings removed
1/2 cup organic red onion, finely chopped
1/2 cup organic red pepper, finely chopped
1/2 cup organic mushrooms, finely chopped
1/2 cup organic zucchini, finely chopped
2 cloves organic garlic, finely chopped
1/4 cup fresh basil, chopped
1 tsp coarse salt
1 tsp cracked black pepper
1/4 cup almond flour
1/2 cup parmesan cheese
Remove stems from mushrooms. With a spoon, scoop the gills out of the mushrooms. Set aside. Over medium heat, place sausage in a medium skillet. Break up sausages and add in vegetables and salt. Saute until sausage is cooked through and vegetables are tender. Add pepper, egg, almond flour and 1/4 cup of the cheese. Stir well and set aside.
Heat grill to meidum/high heat. Add mushrooms gill-side down. Close lid and let grill for 5 minutes or so, or until juices start to release. Turn over and close lid again. Let grill for antoher 2 or 3 minutes. Remove mushrooms and place 1/2 cup stuffing (or more or less depending on size of mushroom cap) into the mushroom. Top with remaining parmesan cheese.
Place a piece of foil on the grill (lightly greased with coconut oil) and place mushroom caps on the foil. Close the lid for 5 mintues until stuffing is hot and cheese is melted. Serve hot.
Recipe by: Sandy Pomeroy
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