Stuffed mushrooms typically include breadcrumbs as a binder filler, but this added grain is unnecessary.
Without it, you get a fresher and lighter taste, and it really lets the mushrooms, other veggies, sausage, and cheese shine.

Ingredients:

Coconut oil spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/2 cup chopped white onion
1/4 cup chopped celery
1/2 cup bulk pork sausage
4 tablespoons chopped fresh parsley, divided
4 ounces cream cheese
4 tablespoons grated Parmesan cheese, divided1
6 ounces portobello mushrooms, brushed and stems removed

Equipment Recommendation: 
Kalorik Air Fryer and/or Kalorik Air Fryer Oven


Instructions:

1. Preheat the oven to 375°F. Lightly mist a 9-by-12-inch baking dish with coconut oil spray.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic, onion, and celery, stir to combine, and cook for 2 minutes. Add the sausage, breaking it up into small pieces, and cook for 3 minutes, or until evenly browned. Add 3 tablespoons of parsley and cook for 1 more minute.

3. Remove the skillet from the heat. Stir in the cream cheese and2 tablespoons of Parmesan until thoroughly combined.

4. Place the mushrooms in the baking dish, stuff them with the sausage mixture, and sprinkle with the remaining 2 tablespoons of Parmesan.

5. Transfer the baking dish to the oven, and bake for about 20 minutes or until the mushrooms are fork-tender. Place the mushrooms on a serving platter and sprinkle with the remaining chopped parsley.


Chef's Tip: To make this dairy-free, use vegan cheese. Omit the sausage to make this dish vegetarian.


6 servings
Prep time 15 minutes
Cook time 35 minutes

Excerpt from Grain-Free Cookbook For Beginners, by Cheryl McColgan, published by Rockridge Press. Copyright © 2022 by Callisto Media, Inc. All rights reserved. For more great grain-free, keto-friendly recipes, please visit Cheryl at HealNourishGrow.com