Stuffed Crimini Mushrooms with Kale and Sausage
Prep Time
45 min
Number of Servings
makes 20 mushrooms
Ingredients
  • 20 medium crimini mushrooms
  • 3-4 Tbsp avocado oil or melted coconut oil or ghee, divided
  • 1 medium onion, diced small
  • 3 cloves garlic, minced
  • 1 lb gluten-free chicken sausage (without casing)
  • 1 red bell pepper, diced small
  • [q:1 1/2] cup chopped kale leaves
  • [q:2/3] cup almond meal*
  • [q:1/2] tsp sea salt
  • [q:1/4] tsp black pepper
Directions
  1. Preheat oven to 350°.
  2. Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
  3. Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
  4. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
  5. 3 minutes to allow onion to soften. Add sausage and break apart with a spoon or spatula into very small pieces. Cook for 4 to 5 minutes to allow sausage to cook most of the way through. Add bell pepper and kale and sauté for 2 to 3 more minutes, just long enough to allow kale to wilt.
  6. Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
  7. Spread mushroom caps out evenly on sheet pan and, using a scoop or a spoon, stuff each one with a generous amount of kale and sausage mixture, packed tightly into a mound. Place in oven for 25 minutes. You may want to cover mushrooms with foil after the first 15 minutes to prevent overbrowning.
Nutrition Info
Per serving (4 mushrooms): 405 Calories, 20 g Protein, 14 g Carbohydrates, 4 g Fiber, 31 g Total fat (5 g sat), 699 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:4] Vitamin B2 (riboflavin), B3 (niacin), B6, Phosphorus, [nutrition:2] Vitamin B12, [nutrition:1] Vitamin A, B1 (thiamine), Calcium, Folate, Iron, Potassium, Zinc