Sausage Stuffed Mushrooms:
20 large button mushrooms
1 lb. sausages, casings removed
1 onion, thinly chopped
½ bell pepper, thinly chopped
2 garlic cloves, minced
2/3 cup almond meal
2 tbsp. fresh parsley leaves, minced
2 tbsp. olive oil
Sea salt and freshly ground black pepper
Preheat your oven to 325 F.
Remove the stems from the mushrooms. Chop the removed stems finely and set aside.
Toss the mushroom caps in a bowl with the olive oil, and set aside.
Melt some cooking fat in a skillet placed over a medium heat.
Add the sausages to the skillet and cook for 8 to 10 minutes, while breaking them apart into tiny pieces with a wooden spoon.
Add the chopped mushroom stems, onion, bell pepper, and garlic to the sausages, and cook for another 5 minutes.
Add the almond meal and stir until well combined with the other ingredients. Remove from the heat.
Add the parsley; give it a good stir, and season to taste with salt and pepper.
Fill each mushroom cap with a generous amount of the sausage mixture.
Line all the stuffed mushrooms on a baking sheet, and place in the oven.
Cook for about 40 minutes or until the stuffing is browned and crusty.
Remove from the oven and serve while warm.
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