- 1 lb Ground Bison Breakfast Sausage (Or Ground Bison and season to your liking)
- 1 TBSP Avocado Oil (You may sub Olive Oil, Coconut Oil – Look for Organic Oil in Glass Bottle or a BPA FREE plastic container)
- 1 Sweet Onion Diced
- 1 Red Bell Pepper Diced
- 1 Local Organic Tomato Diced
- 20 Large Mushrooms
- Grated Raw Pepper Jack Cheese
Preheat oven to 350 degrees.
Saute onion in oil and add bison until almost cooked. Add Red Bell Pepper to bison sausage. After bison sausage is cooked add tomatoes and turn off heat.
Use wet paper towel to wipe dirt off mushrooms and remove stem. Fill each mushroom with bison and veggie mixture. Top with a little cheese on top and bake at 350 degrees until cheese melts. Serve hot as appetizer or main dish.