Ingredients

The following ingredients have 4 Servings
  • 20 large button mushrooms
  • 1 lb. sausages (casings removed)
  • 1 onion (thinly chopped)
  • ½ bell pepper (thinly chopped)
  • 2 garlic cloves (minced)
  • 2/3 cup almond meal
  • 2 tbsp. fresh parsley leaves (minced)
  • 2 tbsp. olive oil
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 325 F.
  • Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
  • Toss the mushroom caps in a bowl with the olive oil, and set aside.
  • Melt some cooking fat in a skillet placed over medium heat.
  • Add the sausages to the skillet and cook for 8 to 10 minutes while breaking them apart into tiny pieces with a wooden spoon.
  • Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
  • Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
  • Add the parsley, give it a good stir, and season to taste with salt and pepper.
  • Fill each mushroom cap with a generous amount of the sausage mixture.
  • Line all the stuffed mushrooms on a baking sheet and place them in the oven.
  • Cook for about 40 minutes or until the stuffing is browned and crusty.
  • Remove from the oven and serve while warm.