For a hearty, fall meal, give these Sausage Stuffed Portobellos a try! This dish is reminiscent of pizza but without the carb overload!
Ingredients:
4 portobello mushroom caps, stems removed and cleaned 2 tablespoons coconut oil ½ onion, diced 3 cloves garlic, minced 1 bell pepper, diced 1 teaspoon salt ½ teaspoon freshly ground pepper 1 teaspoon flat leaf parsley, chopped 3-4 Italian sausages, removed from casing(I use Hot Turkey Sausage) 1 bunch fresh basil, chopped
Optional: Sautéed kale, Sun-dried tomatoes, olives, cheese.
Directions:
1.) Preheat oven to 350° F and line a baking sheet with foil. In a large sauté pan, melt the coconut oil over medium-high heat, then add the onion, garlic and bell pepper. Cook for about 5-6 minutes, then add in any other ingredients you’re using- olives, sun-dried tomatoes, basil, etc. Season with salt and pepper and set aside.
2.) In the same pan, cook the sausage. Cook for about 5 minutes, stirring frequently and breaking the pieces up, then stir in the veggie mixture. Place the mushrooms on the prepared pan and spoon in the filling. Sprinkle cheese on top if desired and cook for 8-10 minutes until lightly browned.
Feel great and remember to enjoy your health!
"It's all about being in a natural state of mind"
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