Sausage-Stuffed Portobello Mushroom Caps
Chopped Romaine Salad
Ingredients
- 2 portobello mushroom caps
- 1 Tbsp olive oil
- ½ cup chopped onion
- ½ red bell pepper, chopped
- 1 clove garlic, minced
- ¾ lb mild or spicy Italian sausage, casings removed
- 1 egg white
- 2 Tbsp almond flour
- 2 tsp balsamic vinegar
Instructions
- Preheat oven to 450°F. Remove brown gills from undersides of mushrooms, using a spoon.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook 5 to 6 minutes or until tender and browned.
- Add sausage; cook 5 to 6 minutes or until browned, stirring to crumble.
- Combine sausage mixture, egg, almond flour and vinegar. Spoon into mushrooms. Place on a baking sheet.
- Bake 15 to 20 minutes or until mushrooms are browned and tender. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (10-oz) pkg chopped romaine lettuce
- ¼ cup chopped fresh basil
- ½ cup grape tomatoes, halved
- 2 Tbsp slivered almonds
- ¼ cup gluten-free vinaigrette (your favorite flavor)
Side Dish Instructions
- Toss together lettuce and basil.
- Divide between 2 salad bowls. Top with tomatoes and almonds.
- Drizzle with dressing.
Gluten Free Meal Plan
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