Paleo Sausage, Artichoke & Roasted Pepper Stuffed Mushrooms

By ROBandSEAN

Here is the tapenade recipe 1 cup of jarred roasted red peppers, drained and roughly chopped
1 cup of marinated artichoke hearts, drained and roughly chopped
1/4 cup kalamata olives, pitted (rinse in cold water for less salt)
1/2 cup fresh basil
1/3 cup virgin olive oil or avocado oil
2 tbs capers (rinse in cold water for less salt)
2-3 cloves of garlic, chopped (adjust to your personal taste)
1 tbs fresh squeezed lemon juice
Salt and pepper to taste (taste while preparing before adding salt)
Instructions

Add all the above ingredients to a food processor or blender
Pulse ingredients in short bursts just until finely chopped – don't blend!
Cover and refrigerate – stores well refrigerated for approximately 2-3

Ingredients

• 20 medium white mushrooms, cleaned and stems removed
• 3/4 lb of Italian sausage, pre-cooked and crumbled
• 1/3 cup of my Easy Paleo Tapenade
• 2 tbs of finely chopped Italian parsley

Details

Servings 20
Adapted from paleonewbie.com

Preparation

Step 1

Pre-cook the sausage – simply cook in a saucepan over medium heat for 8-10 minutes, stirring frequently until browned. Remove from heat
Preheat oven to 350º F
Hollow out mushroom caps a little more if necessary
Add the tapenade to the crumbled sausage and lightly combine
Overfill mushrooms caps with the sausage-tapenade mixture
Pack filled mushrooms tightly side-by-side in a baking dish and drizzle with olive oil
Bake about 30 minutes or until filling is slightly crusty on top
Garnish with fresh parsley
Serve immediately!