Sausage & Artichoke Stuffed Portobello Mushrooms

• 1 lb. Italian sausage
• 1 C artichoke hearts, roughly chopped
• 3 garlic cloves, minced
• 1/4 C fresh basil, roughly chopped
• 2 T nutritional yeast
• 1/2 C Mayonnaise
• 6 Portobello mushrooms
• 1/2 tsp sea salt
• 1 tsp coconut aminos
• 1 egg, whisked
• avocado oil for drizzling on the mushrooms

‍

1. Preheat the oven to 400 degrees. Remove the stems and gills from the portabellas.  Place the stem side down on a parchment-lined sheet pan and brush the mushrooms with avocado oil. Place in the oven and bake for 10 minutes.
2. In a medium skillet on medium heat, add the sausage and the garlic. Break the sausage up into smaller pieces and continue cooking until it is no longer pink. Transfer the sausage to a bowl with a slotted spoon, try and transfer as little excess fat as possible.
3. Add the artichoke hearts, basil, nutritional yeast, coconut aminos, mayonnaise, and sea salt to the bowl with the sausage. Mix everything well and add the whisked egg. Continue mixing until everything is thoroughly combined.
4. Stuff the sausage mixture into the mushrooms. Place in the oven and bake for 15 minutes.
5. Serve hot as a main dish or appetizer.

When the portabellas come out of the oven the first time there will be excess liquid. Soak that up with a paper towel to keep the mushrooms from getting soggy.

‍