Healthy_Recipes > Stuffed Portobellos

My husband has gone gluten free and after 30+ years of marriage is finally a little more open to trying some different foods and meals. He's always been very picky and very limited in what he thought he liked. I made this for him waiting for him to say he didn't like it but got just the opposite - he loved it! It's easy to make and very healthy. I urge you to try it - even for your pickiest eater!

1/4 cup teff grain                            

1 small onion chopped                  

1 tablespoon oil (coconut, avocado or olive)

1/2 cup stock                                    

5 Portobellos, stems removed and gills scraped out

1 package organic chicken or turkey sausage - cooked and chopped into about 1/4" dice

1/2 cup shredded mozzarella (or whatever you like) cheese

First I made some teff grain. I cooked 1/4 cup of teff in a little less than 1/2 cup of stock for about 20 minutes. I fluffed it with a fork as soon as it had absorbed all the liquid and set it aside.

I put about 1 tablespoon of oil in a pan. I sauteed the chopped onion until it was softened and golden - remove from the pan and add in the chopped sausage. I just sauteed it to heat it through and crisp it up a bit. I combined the teff, sausage and onion together in a bowl.

I put the prepared portobello caps stem side up on a baking sheet and baked for about 15 minutes at 350. I then poured off the liquid that they released and put them back on the baking sheet. I filled each with the teff/sausage filling, topped generously with the shredded cheese and baked another 10-15 minutes at 350 or until the chees is all melted.

My husband never even asked about the teff - it just melded with the sausage and cheese and gave it a nice filling consistency.

Let me know what you think if you try it!

I empower women to live well so they can model health and wholeness - spirit, soul and body - to their families, workplaces and communities.