Sausage-Stuffed Portobello Mushroom Caps
Skillet Grape Tomatoes
Ingredients
- 6 portobello mushroom caps
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1 (19.76-oz) pkg hot Italian sausage links, casings removed
- 1¼ lb ground turkey
- 2 large eggs, beaten
- ¾ cup almond flour
- 2 Tbsp balsamic vinegar
Instructions
- Preheat oven to 450°F. Remove brown gills from undersides of mushrooms using a spoon.
- Cook onion, bell pepper, and garlic in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until tender and browned.
- Add sausage and turkey; cook 5 to 6 minutes or until browned and crumbly.
- Combine sausage mixture, eggs, flour, and vinegar. Lightly season with salt and pepper to taste. Spoon into mushrooms. Place on a baking sheet.
- Bake 15 to 20 minutes or until mushrooms are browned and tender.
Side Dish Ingredients
- 2 pints grape tomatoes
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp dried thyme
Side Dish Instructions
- Sauté tomatoes, salt, and pepper in hot oil in a large cast-iron skillet over medium-high heat 6 minutes or until tomatoes begin to burst.
- Stir in vinegar and thyme. Cook 1 minute, stirring to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
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