It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

Ingredients

• 6 oz white or crimini mushrooms
• 2 Tbsp butter
• 1/2 onion, finely chopped
• 1 lb mild Italian sausage, casings removed
• 1 cup celery, finely chopped
• 1/2 cup red bell peppers, finely chopped
• 2 Tbsp fresh oregano leaves, minced
• 2 garlic cloves, minced
• 1 egg
• 3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
• Salt/pepper to taste
• 1/2 cup Parmesan cheese, grated (optional)

Directions

• Oven to 350*
• Clean mushrooms with a damp cloth and remove stems
• Finely chop just the stems
• Place cleaned mushrooms, caps down on baking sheet and set aside
• Heat butter and saute onion for 4-5 minutes or until golden
• Add sausage to skillet and cook until browned
• Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
• Add oregano and garlic and cook for 2-3 minutes
• Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
• Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
• Enjoy! 🙂