Instructions
Preheat oven to 350 degrees. Brown the tube of turkey sausage in a skillet on medium-low heat.
While it is browning, take the stems off the mushrooms and chop them along with the sage. Once the turkey sausage is browned, add the chopped mushrooms, sage, and minced garlic. Sauté for 2 minutes.
Add in the package of cream cheese, salt, pepper, lemon juice, oregano, and parsley. Be sure to save a small piece of parsley for each mushroom for a garnish.
Remove the turkey mixture from the heat and add in the almond flour. In a small bowl toss the mushroom buttons with the extra virgin olive oil. Place the mushrooms in a baking dish.
Stuff each mushroom with the turkey filling and top with a piece of parsley. Cook for 30 minutes and enjoy!
Ingredients
1 bunch White Button Mushrooms (large)
1 Turkey Sausage
1 tbsp Extra Virgin Olive Oil
1 Garlic (cloves, minced)
2 leaves Fresh Sage
1 Cream Cheese, Regular (dairy-free, Kite Hill is my favorite))
2 tsp Lemon Juice
1/4 cup Almond Flour (or ground up almonds)
1/2 Sea Salt & Black Pepper
1 tbsp Fresh Oregano (chopped)
2 tbsp Parsley (fresh, chopped (save some for garnish))
Instructions
Preheat oven to 350 degrees. Brown the tube of turkey sausage in a skillet on medium-low heat.
While it is browning, take the stems off the mushrooms and chop them along with the sage. Once the turkey sausage is browned, add the chopped mushrooms, sage, and minced garlic. Sauté for 2 minutes.
Add in the package of cream cheese, salt, pepper, lemon juice, oregano, and parsley. Be sure to save a small piece of parsley for each mushroom for a garnish.
Remove the turkey mixture from the heat and add in the almond flour. In a small bowl toss the mushroom buttons with the extra virgin olive oil. Place the mushrooms in a baking dish.
Stuff each mushroom with the turkey filling and top with a piece of parsley. Cook for 30 minutes and enjoy!
