Sweet Potato Sausage Stuffed Mushrooms
Preheat oven to 350 degrees Fahrenheit.
Clean and de-stem mushrooms. Let mushrooms dry and store in the refrigerator.
Using a sharp knife, pierce sweet potatoes several times before baking.
Bake sweet potatoes for 35-45 minutes or until soft.
Remove from oven, cut in half, and scrap contents of sweet potatoes into a large bowl, removing skins.
Add cottage cheese, sea salt, garlic powder, and 1/2 tablespoon ghee to bowl.
Using an immersion blender or hand mixer, blend ingredients until smooth.
Line a small baking sheet with foil.
Melt 1 teaspoon of ghee in a small bowl. Brush each mushroom cap with melted butter and sprinkle with salt and pepper.
With a small spoon, fill each mushroom with the sweet potato mixture until just above the opening.
Top the mixture with a few crumbles of sausage.
Bake mushrooms for about 12-15 minutes or until heated through.
Serve immediately. Garnish with grated parmesan cheese if desired.
Attending parties and social gatherings can be overwhelming when you’re trying to stick to an athlete-friendly diet. Tables are filled with fried, sugary, and buttery snacks waiting to set your training back or ruin the next day’s workout.
You will be the star of any party with this athlete- and budget-friendly snack creations. Each recipe has a good balance of proteins, fats, and carbohydrates for any athlete looking for pre-or post-workout party snacks, and the ingredients won’t sabotage your performance.
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