Stuffed Mushroom and Berry Field Salad

I feel like it's been quite awhile since I've blogged, but I'm back! What a insanely hectic few days it's been. Being busy in the Test Kitchen as usual has produced a wonderful collection of tasty new gluten free recipes. And of course, I'm here to share them all with you!

This week's recipes sure have been inspired by the fabulous produce out in the markets. With fresh strawberries on sale for $1.88 a carton and later buy one get one free - they were a must on the grocery list. Plump freshly picked blueberries were also on sale for buy one get one free and so they too were loaded up. Portobello mushrooms were going for the same price as well as parsley bunches and field green salad packages. With my produce list checked off I headed off to the meat department and found fresh organic Italian sausage on sale for $1.99 per pound. After picking up a few replacement staples for the kitchen, I headed off to the house to get started on new recipes for dinner.

Stuffed Mushrooms and Berry Field Salad with a new found gluten free salad dressing ala Wish Bone dinner was finished within the hour. It was all so good, the hubby even decided to head out to Orange Leaf for some frozen yogurt for dessert. I think they might have hit up the same grocery stores because their fruit selection wasn't just plentiful but sweet and juicy as well. All and all, the new recipes were another hit and dessert (although not homemade) was just as satisfying. So without futher ado, let's get cooking...

Happy cooking and better eating y'all...

Stuffed Mushrooms:

8 large portobello mushrooms (stems removed & set aside)
1 lb. Italian sausage (with casings removed)
2 tablespoons chopped parsely
3 oz. roasted red peppers (drained & chopped)
1 large garlic clove (finely chopped)
1/4 cup mozzarella (shredded)

**Preheat oven to 350**

- Wipe mushrooms with damp cloth; remove stems from caps and set aside.
- In seperate bowl mix sausage with parsely, red peppers and garlic. Divide meat into eight equal parts and stuff mixture into each mushroom cavity.
- Place in ungreased baking dish; cover and seal in foil and bake for 25 minutes.
- Uncover and continue cooking for an additional 10 minutes.

- Top each mushroom cap with shredded mozzarella and bake until cheese is melted and golden brown about 5 minutes.
- Remove and serve.

Berry Field Salad:
1 package Field Greens (washed and drained)
1 pint fresh strawberries (washed & sliced)
3 oz. fresh blueberries (washed)
1/4 cup sliced almonds (toasted)

- Layer greens, berries and almonds.
- Toss with your favorite gluten free Wish Bone salad dressing (try Raspberry Vinaigrette)

And don't forget the best part of any meal - DESSERT!