|10 min||30 min||20|
|20 mushroom(s)||Cremini (Italian) mushroom|
|3 tbsp||Avocado oil (or melted coconut oil)|
|1 medium||Yellow onion (diced small)|
|3 clove||Cloves (minced)|
|454 gm||Sausage, frankfurter, chicken (gluten-free, without casing)|
|1 medium pepper(s)||Red bell pepper (diced small)|
|1 1/2 cup||Kale|
|2/3 cup||Almond flour/meal, Bob's Red Mill|
|1/2 tsp||Sea salt|
|1/4 tsp||Black pepper|
Preheat oven to 350F.
Rinse and dry mushrooms. Remove stems.
Place mushroom caps in a bowl with 1-2 tablespoons of oil. Set aside.
Heat 2 tablespoons of oil in large skillet over medium heat. Add onion and garlic and saute for 3 minutes until onion softens.
Add sausage and break apart into very small pieces. Cook until sausage cooks most of the way through.
Add red bell pepper and kale and saute for 2-3 minutes to allow kale to wilt.
Remove from skillet and heat and add almond meal, salt and black pepper.
Stir until well combined.
Place mushroom caps evenly on a sheet/roasting plan. Use a spoon, stuff each one with kale and sausage mixture. Pack them tightly into a mound with your hands.
Place in the oven for 25 minutes. Cook mushrooms covered for the first 15 minutes to prevent over-browning.