Paleo Mushroom Sausage hors d’oeuvres
12 baby portobello or crimini mushrooms dust off and remove stems
1/2 lb nitrate free ground spicy Italian sausage
1 egg white
1/4 cup organic marinara sauce
Fresh chopped basil for garnish.
Preheat oven to 375 degrees
Place foil on sheet pan
Arrange mushroom caps on sheet pan
Mix raw sausage with the egg white
Place about 1 tablespoon of sausage mixture in mushroom cap
Bake mushrooms for 10 minutes at 375 degrees
Increase temperature to broil. Broil mushrooms for about 4 minutes. Check meat temperature it should reach 165 degrees
Remove from oven.
Place 1/2 teaspoon of marinara sauce onto each mushroom meatball.
Place skewer in center of meatball
Garnish with fresh basil
Pineapple Shrimp Skewers
12 pieces large de-veined, cleaned tail on raw shrimp
12 pieces nitrate free Italian sausage links
12 small chunks of fresh pineapple
1/8 cup Fresh pesto
Salt and pepper to taste
2 teaspoons Coconut oil
Skewer 3 items in this order: pineapple, sausage and raw shrimp. Season with salt and pepper
Preheat skillet on range on med high heat.
Brown skewers in skillet about 2 minutes each side
Flip only one time
Garnish with a drop of pesto on the sausage