This fun, savory dish is my gluten free alternative to Thanksgiving stuffing.  I took my favorite things about the idea of stuffing… sausage, mushrooms and cheese, and made a side dish that is gluten free and delicious.  The best thing about this stuffing is it won’t totally stuff you from filling up on all your other favorite Thanksgiving dishes. I made mine with spicy red pepper chicken sausages. This recipe would be so good with a variety of sausages.  I think I might try a pork sage next time.

If you are vegetarian, substitute kale or vegan sausage.

This year I will be spending Thanksgiving in Aspen and for the first time in many years not cooking the whole extravaganza.  I have already made this delicious mushrooms as a meal unto themselves. Serve two of these mushrooms with a simple arugula salad for an easy fall dish.

How are you spending Thanksgiving? What is your favorite side dish? I’d love to hear from you… And stay tuned for my favorite Holiday pie recipe handed down to me from my 94 year old Southern belle of a Grandmother, Bourbon pecan pie.

The Palette. Portobello mushroom, sausage, quinoa, sheep pecorino cheese, yellow onion and garlic.

The Palette. Portobello mushroom, sausage, quinoa, sheep pecorino cheese, yellow onion and garlic.

Quinoa & Sausage Stuffed Mushrooms

Serves 6.

  • 6 large portobello mushrooms
  • 1/2 cup uncooked quinoa
  • 3 red pepper chicken sausages, Italian sausages, or pork sage sausages
  • 5 cloves of garlic, coarsley chopped.
  • 1/2 yellow onion, chopped and diced.
  • salt and pepper to taste.
  • 1 cup finely shredded sheep pecorino
  • 1 tablespoon ghee

Preheat oven to 350.  Cook 1/2 cup of quinoa with 1 cup of water in a pot. Bring to a boil, cover, and let simmer for 20 minutes. Meanwhile, break three sausages’ casing off and crumble into a skillet. Add ghee and onions. Saute until sausage is cooked through and onions are soft. Once the quinoa is finished, stir in sausage mixture and raw chopped garlic. Mix in half of the cheese.

Place mushrooms on a non-stick baking pan. Spoon sausage and quinoa mixture evenly onto the mushroom caps. Bake the mushrooms for 15 minutes. Remove from oven and add the remaining cheese on top. Broil the mushrooms 2-3 minutes until cheese melts.

Serve the mushrooms as a gluten free Thanksgiving stuffing, or serve 2 of these mushrooms with a arugula salad as a simple dinner.

 

 

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