Stuffed Mushrooms & Roasted Beets

Menu:
Grandma Barbara's Stuffed Mushrooms || Practical Paleo
Roasted Beets & Fennel || Practical Paleo
Salad with Avocado and Pea Shoots

Grandma Barbara's Stuffed Mushrooms

Ingredients
12 mini portobello mushroom caps (or 4 large)
1 tbsp. bacon fat (I used coconut oil)
1/4 c. red bell pepper, minced
1/4 c. small yellow onion, minced
1 lb. Italian sausage (removed from casing - I used bulk turkey Italian sausage)
2 cups spinach, finely chopped
1 clove garlic, minced
1 tsp. sea salt

Directions:
Preheat oven to 450 degrees.

Place mushrooms cap-side down on a baking sheet and bake for around 10 minutes.

While waiting on the mushrooms, prepare your stuffing. Heat the fat over medium in a large skillet. 

Add red pepper and onion and saute about 3 minutes.

Add Italian sausage to the pan. Break the pork up with a spoon and cook until little pink remains. Toss in spinach and garlic and combine well. Spoon the mixture into each of the mushrooms caps and place them back in the oven for 15-20 minutes or until stuffing has browned on top.