Italian sausage & peppers with portobello

s&p

  • About 20 to 24 oz. Italian sausage links
  • 1 small onion, thinly sliced
  • 1 Tbsp ghee
  • 1 Tbsp avocado oil
  • 1 Tbsp chicken broth
  • 3 plum tomatoes, coarsely chopped
  • 1 tsp fresh lemon juice — squeeze that lemon! It really is better fresh.
  • 2 Tbsp fresh chopped basil
  • 4 to 6 Portobello caps
  • salt, pepper

Boil sausage links for 5-10 minutes, slice into 1/2 in. slices, and then finish cooking on a skillet over medium heat for another few minutes until no longer pink.

Add bell peppers, onion, ghee, oil, broth, tomatoes and lemon juice. Cover and cook 30 minutes or until vegetables are tender. Season to taste with salt & pepper, and stir in the basil.

Mushrooms: preheat the oven to 400°F, remove stems & gills, and cut an “X” on top side of each mushroom.  Place caps on a baking sheet. Coat with oil; lightly sprinkle with salt and pepper. Bake 20 minutes or until tender, turning halfway through baking.  After those are done, you can either serve the sausage & peppers over the mushrooms for a purely “Paleo” diet, or slice up the mushrooms and put everything together in a hoagie roll with ketchup as pictured above!   Delicious!

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