Servings 0
Ingredients
- 16 large cremini (baby bella) mushrooms
- ½ red bell pepper (coarsely chopped)
- 2 garlic cloves
- 2 tbsp fresh parsley
- 2 tbsp extra-virgin olive oil
- 2 tbsp raw coconut oil or extra-virgin olive oil
- 1 medium yellow onion (minced)
- 1 lb uncooked chicken sausage (casings removed)
- ⅓ cup ground flaxseed
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- Nonstick olive or coconut oil spray
- 1 cup arrabbiata sauce (store-bought or homemade)
- ¼ cup grated Pecorino (optional but delish)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment or a silicone mat.
- Stem the mushrooms and place the caps in a bowl. Toss the stems into a food processor with the bell pepper, garlic, parsley, and olive oil. Pulse until finely chopped.
- Sauté the onion in 1 tbsp coconut oil over medium heat until soft (about 8 mins). Add sausage and cook, breaking it up, for about 10 minutes until browned.
- Stir in the mushroom mixture, flaxseed, salt, and pepper. Cook 3–4 more minutes until everything’s well combined.
- Spray the mushroom caps with oil and place them round-side down on the baking sheet. Fill each one with stuffing and press down with the back of a spoon.
- Top with Pecorino, if using, and bake for 20–25 minutes, until golden and sizzling.
- Serve hot with a generous dollop of arrabbiata sauce on each one.