The inspiration for this recipe was a cute and tasty appetizer for Valentine’s Day.  I was in the produce section of the grocery store, and saw a package of adorable baby portobello mushrooms.  Even though I didn’t have a “plan,” I could not resist buying them.  It turns out, this recipe didn’t get made in time for Valentine’s Day, but its not my fault that it was on a Thursday this year… and the week just got away from me.  Nothing wrong with spoiling Taylor a few days after Valentine’s Day, and this recipe is easy enough to make again!

I actually used the recipe inside the package as my inspiration for the stuffing.  I had the last fourth of a 16oz chorizo sausage that was the base. It provided the fat I need to sautee the veggies, and a lot of flavor!  I had a red bell pepper in my fridge that was just waiting for a spot in a recipe, and it turns out that it more than accentuated the flavors of this little dish.

I used two handfuls of baby spinach, which turns out to be about a cup.  You are welcome to use as much or as little as you’d like, but it was a perfect ratio.  Just make sure that you remove the stems from the spinach before tossing them into the pan.  I neglected to do that when I made them, and the stems will prevent the filling from creating an even texture when you bite into the dainty little portobello cap.  Just a few extra seconds of work will create a perfectly composed filling!  Also, make sure that after you cook the sausage and meat in the pan, you let it cool for a few minutes before adding the egg.  You don’t want to create scrambled eggs!

This recipe does not have to be reserved for the next holiday.  Like I said, it is super simple and easy to make!  It is impressive enough for company, but quick enough to throw together for a Saturday brunch like I did.  I served it with scrambled eggs for Taylor, and topped my salad with a few for me.

You can easily make these stuffed mushrooms vegetarian by substituting the chorizo for another 1/2 cup of veggies.  Just make sure to use coconut oil to sautee the veggies, because I was using the fat from the chorizo when cooking my filling.  Also, if you do not use a seasoned sausage like chorizo, you will need to add more seasoning as well.

Ingredients

• 1 pkg baby portobello mushrooms, rinsed and patted dry
• 1 tbs organic olive oil
• 4 oz chorizo sausage, casing removed (if applicable)
• 1/2 cup yellow onion, finely diced
• 1 large red bell pepper, finely diced
• 1 cup baby spinach leaves, stems removed
• 1 large organic cage free egg, beaten
• 1/4 cup almond meal/flour
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• sea salt and ground black pepper, to taste

Instructions

• 1. Preheat oven to 350 degrees
• 2. Remove stems from mushrooms, chop them into small pieces, and set aside
• 3. Line a baking pan with nonstick aluminum foil and drizzle about a tablespoon of olive oil over foil
• 4. Gently rub mushroom caps in oil to lightly coat, then face them stemless side-down
• 5. Bake for 15 minutes, then turn stemless side up and let them cool
• 6. Meanwhile, heat large nonstick pan on medium/med-high heat
• 7. Add chorizo (without casing) and cook for about 5 minutes to render out most of the fat
• 8. Add the onion and red bell pepper, chopped mushroom stems, and cook for another 3-5 minutes until veggies are tender and sausage has cooked through
• 9. Add spinach and stir until wilted (1-2 minutes)
• 10. Pour contents of pan into a large bowl and let cool for a few minutes
• 11. To meat and veggie mixture, add egg and stir until evenly distributed
• 12. Stir in almond meal, garlic powder, cayenne, salt and pepper
• 13. Add 1-2 tablespoons to each mushroom cap, using all of the filling (don’t be afraid to make a big pile on top!)
• 14. Bake for another 15 minutes
• 15. Enjoy!