Grandma Barbara's Stuffed Mushrooms

By á-79

Got this recipe from the Practical Paleo cookbook and these mushrooms are to die for yummy!

Ingredients

• 2 pkgs. baby Portabello mushroom caps, cleaned
• 1 Tbsp. bacon fat (or other cooking fat)
• 1/4 c. bell pepper, minced
• 1/4 c. yellow onion, minced
• 1 lb. ground pork sausage (without MSG)
• 2 Tbsp. Italian Sausage Blend Seasoning
• 2 c. Spinach, finely chopped or processed
• 1 clove garlic, grated

Details

Servings 36
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 450 degrees.

Place the mushrooms on a baking sheet with the cup side facing down and bake for 10 mins. to allow the moisture to release from the mushrooms. Do this before or while you prepare the filling mixture.

In a large skillet over med. heat, melt the bacon fat.
Saute the bell peppers and yellow onions in the pan until onions are clear and soft.
Add the sausage to the pan and cook until little or no pink meat remains (approx. 5 mins.) Stir occasionally to break up the larger chunks of meat.

Add the chopped spinach and grated garlic to the pan and mix together.

Spoon the mixture into each of the mushroom caps and put them onto the baking sheet. Bake for approx. 10-20 mins. or until golden brown on top.