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

1. 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.
2. 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)