DAY 5: Stuffed Portabellos, Potato Salad & Carrot Sticks

Stuffed Portabellos

  • 4 portabello mushrooms

  • ¾ lb Italian Pork Sausage

  • ½ onion, finely minced

  • ½ cup sliced black olives

  • ½ cup mozzarella, diced

Instructions

Remove stem and gills from mushrooms and arrange mushroom caps upside down in an 8×8 pan with ¼ inch of water in the bottom. Chop stems and gills and set aside. Cook sausage, breaking it up with a fork as you go. When sausage is done, but not yet browned, add the onion and chopped mushroom stem mixture and cook 2 minutes. Drain and cool. Mix olives and mozzarella with sausage. Stuff mixture into mushrooms. Cover and bake 20 minutes at 350°. Remove cover and broil until browned.

Potato Salad

  • 6 potatoes, cubed and boiled

  • ¼ cup mayonnaise

  • 1 tsp garlic powder, to taste

  • 1 tsp onion powder

  • 1 dill pickle, diced

  • 2 eggs, hard-boiled and chopped

  • 2 carrots, peeled and choppeddiced

  • Sea salt to taste

Instructions

Mix mayonnaise, garlic powder, onion powder and pickle in a large bowl. Add eggs, warm potatoes and carrots; mix well. Add sea salt to taste.