Oven Baked
Sausage-Stuffed Portobello Caps
Skillet Grape Tomatoes
Ingredients
- 2 portobello mushroom caps
- ½ cup chopped onion
- ½ red bell pepper, chopped
- 1 clove garlic, minced
- 1 Tbsp avocado oil
- ¾ lb hot Italian turkey sausage links, casings removed
- 1 egg white, beaten
- 2 Tbsp almond flour
- 2 tsp balsamic vinegar
Instructions
- Preheat oven to 400°F. Hold each mushroom in your hand; use a spoon to gently scrape and scoop out gills from underside of mushroom.
- Sauté onion, bell pepper, and garlic in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and tender. Add sausage; cook 5 to 6 minutes or until browned and crumbly.
- Combine sausage mixture, egg white, almond flour, and vinegar; season with desired amount of salt and pepper. Spoon filling into mushrooms.
- Place mushrooms on a baking sheet. Bake 10 minutes or until mushrooms are browned and tender.
Side Dish Ingredients
- 1 pint grape tomatoes
- 1 Tbsp avocado oil
- ½ Tbsp balsamic vinegar
- 1 tsp chopped fresh thyme
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook tomatoes in hot oil in a cast-iron skillet over medium-high heat 6 minutes or until tomatoes begin to burst; stir in vinegar, thyme, salt, and pepper.
- Cook 1 minute, stirring to coat tomatoes.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
