Gluten Free / Dairy Free / Refined Sugar Free
In a medium saucepan, bring 1 1/2 cups of water to a boil.
Add rinsed quinoa, cover and reduce to a simmer until all water is absorbed, about 15 minutes.
While the quinoa cooks, cut up your garlic, onion, zucchini and broccoli.
Heat 1 tbsp. ghee (or your cooking butter/oil of choice) in a large skillet on medium heat.
Add your chopped garlic and onion to the skillet and brown.
Once your garlic and onion are browned, add in your chopped zucchini and broccoli.
While your vegetables are browning, prepare your portobello mushrooms. Cut off the stems and if desired, chop them up and toss inside pan with other vegetables. Scoop out gills with a spoon and discard.
Preheat oven to 375 degrees.
Push veggies to the side of the pan and add 1lb ground sausage.
Cook meat thoroughly, breaking up big chunks with a wooden spoon as it browns.
Once meat is brown, remove from heat and add cooked quinoa to pan. Combine the veggies, browned meat and cooked quinoa.
Spread a thin layer of the mixture onto the bottom of a 13 x 9 non stick baking dish.
Brush the outside of the portobello mushrooms with 1 tbsp ghee (or your cooking butter/oil of choice) and place inside the baking dish.
Fill mushroom caps with remaining mixture.
Top with desired amount of marinara sauce.
Bake for 30 minutes until mushrooms caps are thoroughly cooked.
Plate and enjoy!
-1 clove of garlic is equivalent to approximately 1 tsp bottled minced garlic
-I only used 4 Portobello Mushrooms when I made this recipe. There was a significant amount of stuffing left over, which I spread along the bottom of the baking dish. If using 6 Portobello Mushrooms like I recommend, you will have enough leftover stuffing to lightly layer the bottom of the baking dish but stuffing ingredients can be increased if more leftover stuffing is desired.
-If you don't have a large enough skillet or pan, you can cook the meat in a separate skillet and combine with the veggies and quinoa at the end.