Ingredients

• 2 Mild Italian Ground Pork Sausage
• 16 oz. Cremini mushrooms
• ¼ Cup Macadamia nuts, chopped
• 2 Tbs Better Than Breadcrumbs
• Goat Milk Tomme Cheese
• Macadamia oil
• Optional garnish: Italian parsley and extra chopped macadamia nuts

Instructions

1. Preheat oven to 325°F.
2. Gently clean the mushrooms with a damp paper towel, then remove the caps and set them aside. Finely dice the stems.
3. In a sauté pan, heat a drizzle of olive oil over medium heat. Add the diced mushroom stems and cook for 2-3 minutes.
4. Add the sausage to the pan, breaking it up with a spatula. Cook for about 10 minutes, or until browned.
5. Stir in the chopped macadamia nuts and breadcrumbs, mixing well. Turn off the heat.
6. Spoon the sausage mixture into each mushroom cap, arranging them on a baking sheet.
7. Bake for 45 minutes, then carefully top each mushroom with shredded Goat Milk Tomme Cheese.
8. Broil for 1-2 minutes, just until the cheese is melted and golden.
9. Garnish with fresh parsley and extra macadamia nuts if desired. Serve warm or at room temperature.