Sweet Potato Stuffed Mushrooms with Sausage & Apple

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I’ve been on something of a mushroom kick lately. From soups to snacks to main courses, I just can’t get enough! But these little appetizers are probably my favorite… sweet and savory all at once, all wrapped in a neat little nutrient-dense package.

This recipe is easy to experiment with, too! Feel free to adjust the seasoning as you’d like, or even throw in a little basil for an added pop of flavor!

 •1 lb AIP pork sausage (note below)
•2 tbsp coconut oil, melted
•1 lb baby Bella mushrooms, stems removed
•1 medium sweet potato
•1 red apple, finely diced
•2 green onions, finely sliced
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 large handful arugula, torn 

  1. Preheat oven to 425.

  2. Place the sweet potato in an oven-safe pan and bake until done through, approx 40 mnts.

  3. While the potato is baking, cook the sausage on the stove top over medium heat in a cast-iron skillet.

  4. When the sausage begins to brown, add the apple.

  5. When the apple begins to soften, add the onion.

  6. Cook the sausage mixture for 10 minutes over low-medium heat.

  7. Toss the mushroom caps in the coconut oil and place them in an oven safe dish.

  8. Place in the oven and cook for approx 6-8 minutes.

  9. Remove the mushrooms, and the potato (they should be finishing up around the same time).

  10. Transfer the sausage mixture to a glass mixing bowl (no plastic because were working with hot food!). Scoop the sweet potato meet from the skin and add to the sausage mixture. Add 1/2 tsp of garlic powder and 1/2 tsp of onion powder. Mix well.

  11. Add the torn arugula and combine.

  12. Use a small spoon to scoop the potato and sausage mixture into the mushroom caps (if too much moisture is in the caps, use a paper towel to absorb it before stuffing.

Note on AIP Sausage
This can prove challenging to find! If you are unable to locate any at your grocer, you can make it yourself!

•1 lb AIP pasture raised ground pork
•1 1/2
•2 tsp garlic powder
•2 tsp onion powder
•2 tsp dried oregano
•1 tsp dried morajam
•1/2 tsp mace

  1. Combine all ingredients in a cast iron skillet, and cook over medium heat until done through and begins to brown.