Recently learned fact: The Super Bowl is the second biggest day in America for eating. Can you guess what day earns the number one spot? Hint: I said in America. It's Thanksgiving. Our country is so over indulged.
My father -- who co-owns a pizzeria and a restaurant with my brother -- shared that tidbit of trivia with me. It may or may not have been in a slight fit of delirium after working 12 hours on "Super Bowl Saturday." That's not a typo, I am indeed referring to the Saturday before "Super Bowl Sunday;" when all of the enormous, game day orders flood his phone lines.
In honor of my dad, here's my modified, low carb, gluten free version of his favorite appetizer. Its another one I whipped together for the big game that took place the day after "Super Bowl Saturday."
Preheat oven to 325
Remove the mushroom stems and set them aside. Pour olive oil into a medium bowl. Toss the mushroom caps in the oil and set them aside.
Melt ghee in a warm skillet. Add garlic, onions, a dash of salt and pepper and cook until the onions become translucent. Add sausage meat (casings removed) and cook until the meat is browned. You'll want to continually break apart the sausage while its cooking, so it resembles chopped meat when its done.
Chop mushroom stems and pepper while the meat is cooking and add them once its browned. Cook for 5 more minutes. Add almond meal, parsley, salt and pepper. Mix well then remove from heat.
Place mushroom caps on a baking sheet, fill each mushroom with "stuffing" and bake for 30-40 minutes (until the stuffing has browned).
Enjoy warm. Serve with Paleo ranch dressing.
Rosanne is a life coach, has her degree in Sports Medicine, is a former state champ and national level NPC figure competitor. As a foodie & lover of all things health & wellness she is determined to make the world a healthier place by sharing one fit tip at a time. She serves up real, easy to digest advice for real people.