My stuffed mushrooms can be Whole30 compliant - just remove the parmesan - although it does add a really great touch.
Here are the ingredients and directions for the 30-minute meal:
1 lb. ground mild Italian sausage - I get mine from the meat counter at Whole Foods, and it has no added sugar or extra fillers
3 cloves of garlic finely chopped
1/2 onion, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 cup parmesan cheese
6 large portobello mushrooms
1 tbsp of olive oil
Pre-heat oven to 400 degrees.
Scoop out the gills of the mushrooms, careful to not break the outer part of the mushroom. Melon scoopers work great!
Arrange mushrooms on rimmed cookie sheet. Mushrooms have a ton of water in them, so they’ll seep out water while cooking, so ensure you do this so you don’t have a mess in your oven
Add 1 tbsp of olive oil to frying pan on medium high
Sauté onion and garlic for 2-3 minutes.
Add ground sausage, cook for 3-5 minutes, using a spatula to break up the meat.
Add the bell peppers, cooking for another 3-5 minutes. Only cook until sausage is about 3/4 the way done.
Drain any grease from pan
Spoon mixture evenly into mushrooms
Sprinkle parmesan on top of each mushroom to your preference
Bake on 400 for 10-12 minutes or until parmesan is melted
Enjoy! Let me know how you like the recipe!