Ingredients
The following ingredients have 12 Servings
- 12 Bella Mushrooms (stems removed and diced {you are only dicing mushroom stems not caps})
- 1 tablespoon extra virgin coconut oil or olive oil
- 1 teaspoon ghee or extra virgin coconut oil
- 1 small yellow onion (diced {about 1 cup})
- 2 garlic cloves (diced)
- 1/2 of red bell pepper (diced)
- Pinch of sea salt
- Pinch of black pepper.
- 1 pound ground turkey
- 1 teaspoon dried Italian seasoning
- 2/3 cup ground almond meal
- 3 tablespoons hot sauce {I used Franks Red Hot Sauce}
Instruction
- Preheat oven to 400°
- Use a wet paper towel to wipe of mushrooms removing any dirt or debris that may be on the outside of the mushroom.
- Place mushroom caps in a small bowl and drizzle olive oil over the top of mushrooms tossing with your hands to coat them evenly and then place them on a baking sheet.
- Set a medium nonstick skillet over medium heat, melt ghee.
- Once ghee melts toss in diced mushroom stems, onion, red bell pepper, garlic, salt, and pepper.
- Stir and saute until onions start to soften, about 3-4 minutes.
- Place ground turkey into onion mix and break up into a crumble. Cook for about 6-8 minutes or until your turkey is just cooked through.
- Toss in the Italian seasoning and almond meal stirring them in to combine. The juices from the pan should absorb the almond meal.
- Add hot sauce to turkey and stir completely.
- Spoon the turkey into the mushroom caps, mounding and packing in the turkey.
- Place in oven for 7 minutes or until mushrooms soften.
