Serves 15 as an appetizer.
Preheat oven to 350° F.
Clean mushrooms and trim off end of stem if dried out. Remove stems and chop them finely, leaving caps whole.
Cook sausage and chopped stems over medium-low heat until sausage has browned. Stir in olive tapenade and almond flour and remove from heat.
Place mushroom caps snugly in a baking dish and fill with a spoonful of sausage mixture, mushrooms should be quite full.
Drizzle filled mushrooms with olive oil and bake for approximately 30 minutes, or until filling is brown and crusty. Remove from oven and garnish with finely chopped parsley prior to serving.
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