It’s that time of year again! Guests are coming over regularly, potlucks are being planned and the nightmare of last year’s dish still looms overhead! This year, we have you covered with this delicious medley of vegetables and lean turkey meat. These one-bite-wonders will be sure to tame the wildest of appetites and will add a chic flare to your holiday entertaining. Perfect as an hors d'oeuvre or as a side to your main course, these stuffed mushroom caps will be all the rave at your next holiday function. For more recipes like this and lots of great holiday tips, download our free online Gift Guide!
12 organic mushrooms, stems removed
1 Tbsp. coconut oil/butter ghee
2 Tbsp. finely chopped organic green onion
2 Tbsp. finely chopped organic red pepper
2 cloves organic garlic, finely minced
4 Mark’s turkey sausages, casings removed
¼ cup chicken stock
½ tsp. Herbamare
¼ cup almond flour
2 Tbsp. finely chopped organic parsley
Pepper to taste
¼ cup parmesan cheese + extra for top of mushrooms
Place mushrooms in a baking dish. Finely chop the stems. Melt coconut/oil butter ghee in a skillet. Add in green onion, red pepper, mushroom stems and garlic. Sauté until tender.
Add in sausage and break it up finely with a spoon.
Add in chicken stock and Herbamare. Simmer until most of the stock is absorbed. Add in almond flour, pepper, parsley and cheese.
Stuff each mushroom with the sausage mixture. Add a little cheese on top of each mushroom. Cover dish with foil and let bake at 350˚F for approximately 20 minutes.
Remove foil and place under the broiler for about 2 minutes to melt cheese.
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