- Preheat oven to 350°F.
- Heat coconut oil in a skillet on medium heat.
- Add onions and poblano pepper to skillet; cook until tender.
- Add garlic and sausage cook until lightly browned.
- Add remaining ingredients and cook for an additional 3-4 minutes.
- Season with salt and pepper to taste.
- Divide mixture evenly between mushroom caps.
- Place stuffed mushrooms on a baking sheet and bake for 20 minutes.
- Dress lightly with optional lime juice and serve.
Makes 6 servings.
Note: This recipe is based on the Paleolithic diet and does not contain dairy products, grains, sugar, legumes, processed oils, salt, and alcohol or coffee.
