Champiñones Rellenos

Ingredientes

• 20 large mushrooms (cremini or baby bella)
• 1 pound ground sausage
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 red bell pepper (finely chopped)
• 1/4 cup almond flour
• 2 tablespoons fresh parsley (chopped)
• 1/2 teaspoon dried oregano
• Salt and pepper (to taste)
• Olive oil for cooking

Preparación

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the mushrooms by cleaning them and removing the stems. Set the mushroom caps aside and finely chop the stems.

3. 3

   Cook the sausage in a large skillet over medium heat. Break it up as it cooks until it’s browned and fully cooked through. Remove the sausage from the skillet and set it aside.

4. 4

   In the same skillet, add a bit of olive oil and sauté the onion, garlic, chopped mushroom stems, and red bell pepper. Cook until the vegetables are soft, about 5-7 minutes.

5. 5

   Return the sausage to the skillet and mix it with the cooked vegetables. Add the almond flour, parsley, oregano, salt, and pepper. Stir until everything is well combined.

6. 6

   Stuff each mushroom cap with the sausage mixture, pressing it in firmly.

7. 7

   Place the stuffed mushrooms on a baking sheet lined with parchment paper.

8. 8

   Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

9. 9

   Garnish with extra parsley if desired and serve hot.