- 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
- 1 1/2 cup chopped kale leaves
- 2/3 cup almond meal*
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Preheat oven to 350°.
- Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
- Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
- Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
- 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.
- Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
- 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.
*In this recipe almond meal is used as a gluten-free substitute for breadcrumbs. Look for it in the baking or gluten-free section of the supermarket. You can also make your own by blending whole almonds with their skins or blanched almonds in a blender or food processor. Pulse until medium-fine crumbs form. The texture should be similar to cornmeal. Be sure not to overprocess the almonds, or you’ll end up with almond butter.