Adapted from www.foodnetwork.com.
1 lb bulk nitrate-free Italian sausage
1 large sweet potato, peeled and cut in 1-inch cubes
1/2 yellow onion, minced
4-6 Portobello mushroom caps
1/4 cup plus 1 Tbsp chopped fresh basil
2 tsp minced garlic
1/8 tsp ground cayenne pepper
1/4 cup almond meal
good-quality balsamic vinegar
extra virgin olive oil
freshly ground black pepper
- Preheat oven to 400 degrees F.
- Place sweet potatoes in a small sauce pan and cover with water. Boil until soft (15-20 minutes), drain well, and set aside.
- Clean mushrooms and remove mushroom stems. Mince stems and set aside. Drizzle mushrooms with olive oil and use your hands to coat the tops. Place bottom-side-up and in a shallow baking dish.
- While potatoes cook, saute sausage in a large skillet until browned, about 3 minutes. Add onion and mushroom stems and saute an additional 2 minutes or until they begin to soften. Add garlic and cayenne and continue cooking about 1 minute.
- Let mixture cool slightly and place in bowl of food processor. Add sweet potatoes and almond meal and pulse until finely chopped and well combined.
- Transfer mixture to a large bowl and mix in 1/4 cup basil. Season with salt and pepper.
- Scoop about 1/2 cup of sausage mixture into each mushroom and bake for 15 to 18 minutes.
- To serve, place mushroom on plate, drizzle with balsamic vinegar, and garnish with basil. I served this with a simple green salad drizzled with balsamic vinegar.
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