(Makes 1 meal containing 3P/1C/4F)
1 large package baby bella mushrooms
1 huge shallot or several small ones, minced (large mince), about 1/3 cup, (mushrooms and shallot is 1C)
1 slice turkey bacon, minced
1 tsp olive oil (3F)
3 blocks low fat chicken sausage with casing removed, preferably mild Italian flavor (3P)
onion powder to taste
1 tsp dried thyme
tiny bit S&P
a little onion powder
a little parmesan (1F)
Scoop out the insides of half of the mushrooms. Place the scooped out caps side by side in the center of an 8” baking dish. Finely chop the scooped out portions and the remaining half package of mushrooms.
Saute the chopped mushrooms, shallots, and bacon in olive oil. When soft, add sausage, spices and S&P, cooking until sausage if cooked through. Remove from heat and stir in Parmesan. Place this mixture in mounds on top of the mushroom caps in the baking dish. Bake uncovered at 375 for about 15 -20 min, or just until mushroom caps are tender.
Serve with a veggie on the side or with fruit for dessert to complete the meal.