Turkey Sausage Stuffed Mushrooms

Ingredients

1 pound portobello mushrooms

1 pound ground turkey sausage

½ white onion, finely diced

1 tablespoon fresh parsley, finely chopped

1 teaspoon garlic, minced

1 teaspoon ground fennel

1 teaspoon red pepper flakes

4 oz cream cheese, roughly cut

⅔ cup monterey jack cheese

Extra virgin olive oil, SKW infused EVOO preferred

Sea salt

Black pepper

Instructions:

1. Preheat oven to 425°

2. Quickly rinse mushrooms in warm water. Individually dry each mushroom with a paper towel. At the same time as drying, wipe the mushroom caps clean.

3. Lightly brush/coat the bottoms of the mushrooms with EVOO, then place mushrooms onto a lined baking sheet hole side up - Set aside for stuffing.

4. Use a small spoon to gently remove the stems from the mushroom and scoop out any excess from the inside. Note: The stem is the oblong shaped piece at the bottom

5. Coat the bottom of pan with ~1 tablespoon of EVOO. Add in white onion and turkey sausage and cook on medium heat for about 5 minutes until sausage begins to brown and onions become translucent.

6. Add in parsley, garlic, fennel, red pepper flakes, sea salt and black pepper. Mix well and continue to cook a few more minutes.

7. Remove from heat and fold in cream cheese and monterey jack until melted.

8. Generously stuff sausage mixture into the hole of each mushroom, then place mushroom back onto baking sheet.

9. Bake for 12 - 15 minutes until sausage mixture begins to brown and mushrooms are fork tender.

10. Remove from oven, serve hot and enjoy!

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