A supreme appetizer or a satisfying side, these savory stuffed mushrooms are everything we want in a bite: herby and garlicky with a bit of sweetness from the Marsala wine. The cassava in the Lovebird Cereal is the unexpected hero because it sizzles in the oven, leaving a satisfying crispy cap on top.

This recipe yields 12 servings

INGREDIENTS

12 white mushrooms
3 tablespoons olive oil
3 tablespoons marsala wine
1 tablespoon coconut oil
⅔ cup unsweetened Lovebird Cereal, ground
1 lb Italian sausage
8 scallions
1 shallot, chopped
2 cloves garlic, crushed
1 teaspoon sea salt
½ teaspoon pepper
1 teaspoon oregano
¼ cup fresh parsley, chopped

12 white mushrooms
3 tablespoons olive oil
3 tablespoons marsala wine
1 tablespoon coconut oil
85 g unsweetened Lovebird Cereal, ground
450 g Italian sausage
8 scallions
1 shallot, chopped
2 cloves garlic, crushed
1 teaspoon sea salt
½ teaspoon pepper
1 teaspoon oregano
32 g fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
2. Remove mushroom stems and use a spoon to scoop out some of the inside to make a bowl. Save stems and debris from inside the mushroom to use in stuffing.
3. Place mushroom caps in a bowl and toss with olive oil and marsala. Set aside.
4. In a food processor, grind Lovebird cereal until there are no large pieces. About 30 seconds.
5. In a skillet, over medium heat, add coconut oil and Italian sausage. Cook until fully browned, about 10 minutes.
6. Add scallions, shallot, garlic, sea salt, pepper, oregano and parsley. Cook for about 3 minutes or until fragrant.
7. Turn off heat and add Lovebird cereal. Mix well.
8. Place mushroom caps face up in a glass baking dish. Stuff each mushroom with a spoonful of sausage mixture.
9. Bake for 20-25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius. Remove and serve.