My Sunflower Farmer's Market makes it's own sausage. They have a few different types, but my favourite is the Chicken and Apple. It's made from all natural, hormone free chicken and it tastes absolutely delicious. I always buy it for any of the dishes calling for sausage. I mince all the ingredients in this recipe because it's easier to mix and pack into the mushrooms. This recipe can be tripled if you wish to make it for 4-6. It's gluten free.
1Remove the stems from the mushrooms and set aside. Rub the mushrooms all over with olive oil. Mince the mushroom stems and set aside.
2Preheat your oven to 400'F. Line a baking sheet with parchment paper.
3Heat a medium sized skillet. I get my sausage in a casing, I remove the sausage and discard the casing.
Add the sausage and cook until most of the pink is gone. Add the minced turkey bacon and saute it for a minute or two.
4Next add the minced onion, bell pepper and garlic, saute for another couple of minutes. Turn off the heat and set it aside.
5If you want to make your own Gluten Free bread crumbs, I took two pieces of bread and ripped them up and processed them until they were fine crumbs. I have never seen gluten free crumbs here, so making my own was necessary.
6Mix the bread crumbs and the cheese in a bowl. Reserve 6 tablespoons so you can sprinkle it on the top of the stuffed mushrooms.
7In a large bowl add the bread crumb/cheese mixture, minced mushroom stems, sausage mixture, herbs and spices and gently toss to combine. Add the two eggs and mix well until you have a sticky mixture.
8Stuff each of the 4 mushrooms well. You should have a good mound on each. Set on the prepared baking sheets and top with your reserved bread crumb cheese mixture.