Stuffed Portobello Mushrooms
- 4 portobello mushrooms
- 2 T coconut oil
- 4 large turkey sausages
- 1/2 cup finely chopped green onion
- 1/2 cup finely chopped red pepper
- 2 cloves finely chopped garlic
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup fresh basil
- 1/2 t Herbamare
- 1 cup cooked quinoa
- 1 egg
- 1 cup gouda cheese, grated
- Cut stems off mushrooms and finely chop. Set aside. Scrape the gills out of the mushroom caps with a spoon. Discard gills. Place mushroom caps face down on a baking pan. Place in 350 F oven for 15 minutes to let moisture come out. While these are in oven, prepare filling.
- Place oil in skillet. Remove casings from sausage and saute, breaking up into small pieces with a spoon. Add in onion, garlic, red pepper, basil, and Herbamare. Saute until sausage is cooked. Add in quinoa, egg, chopped mushroom stems, and sun-dried tomatoes. Stir well to continue and then add in the cheese. Spoon into prepared mushroom caps and bake at 350 F for 30 minutes or cook on the grill. Let sit for 5 minutes before serving.
portobello mushrooms, coconut oil, turkey sausages, green onion, red pepper, garlic, tomatoes, fresh basil, quinoa, egg, gouda cheese
Taken from www.epicurious.com/recipes/member/views/stuffed-portobello-mushrooms-52470301 (may not work)