Sausage Stuffed Baby Portobello Mushrooms

Ingredients:

• 12 baby Portobello mushrooms
• 1 clove of garlic
• 2 tablespoons onion
• Salt and pepper to taste
• 1/2 cup of sausage
• 1 egg
• 2 tablespoons coconut flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 teaspoon dried sage (optional)
• 1/4 teaspoon paprika (optional)

Instructions:

1.  Preheat oven at 400°F.

2.  Pop off the stems from the baby Portobello mushrooms.

3.  Chop up those stems, onions, and garlic finely. You can use a food processor

4.  In a large skillet, heat the butter until it is melted.

5.  Add the chopped stems, onions, and garlic, and set aside to let cool.

6.  In a large bowl, mix sausage, egg, coconut flour, and the cooled down chopped stems, onions, garlic.   Also add the dried sage if you would like.  The reason I said the sage was optional was because, technically you can add whatever kind of spice you want.  For example, try dried basil! It’s also delicious.

7.  Scoop the mixture out with a spoon and stuff it in the mushroom caps.

8.  Coat the mushroom caps with olive oil, and pop it in the oven for 20 minutes or until   sausage is cooked thoroughly, and then you’re done! (Sprinkle with Paprika to add more color)