Turkey Sausage and Quinoa Stuffed Portobello Mushrooms - Strict 30 Approved

EACH MUSHROOM YIELDS 135 CALORIES

Ingredients:

6 portobello caps, scraped out and lightly brushed with avocado oil

1/2 c. uncooked organic quinoa

1 c. of water or low sodium, organic chicken broth

4 turkey sausages

1 egg

1 med red pepper, diced

1 half sweet onion, diced

2 garlic cloves, peeled

2 teaspoons avocado oil

1 tsp. basil

1/2 tsp. crushed red pepper

Directions:

Preheat oven to 350 degrees.

Rinse quinoa.  Combine with 1 cup of water or low sodium, organic chicken broth in a pot.  Bring to a boil.  Turn heat on low, cover, and cook for 15 min.  Let cool for 5 min, fluff with a fork, and set aside in a mixing bowl.

In a pan, heat on medium 2 tsp of avocado oil.  Pan fry turkey sausage until browned on all sides.  Remove links and finely chop in food processor or blender.  In same pan with sausage drippings, saute diced pepper and onion, and grate in two cloves of garlic.  Add finely chopped sausage and sauteed veggies to bowl with quinoa.

Scramble one egg in a separate bowl and add to quinoa mixture.   Add basil and crushed red pepper.  Mix with a spoon.

Stuff each mushroom with mixture and lay on a pan.  

Cook in oven for about 35-45 min.  

Cover with foil last ten min to prevent from burning tops.