2 New Year’s Snacks

What you’ll need:

For the Italian Sausage Mushroom Caps

  • 12 mushroom caps, cleaned and stems removed (try to find small, bite size caps)
  • ¾ pound italian sausage
  • goat cheese crumbles

For the Shrimp, Sausage, and Pineapple Skewers

  • 14 cooked, deveined shrimp
  • 2 Wellshire Farms Spicy Italian Chicken Sausages, cut into 14 rounds (fully cooked)
  • 14 pieces of fresh pineapple, cubed
  • 4 tablespoons coconut oil, divided
  • pinches of salt
  • 1­2 tablespoons fresh paleo pesto

How you make em:

For the mushrooms

  1. Preheat oven to 350 degrees.
  2. Remove stems from mushroom caps. With the ¾ pound Italian sausage, use a cookie scoop or spoon to scoop about a tablespoon and shape into meatballs. Place meatball into the mushroom caps. Using the tip of a knife, push the tip into the top of the meatball, swirl around to create a whole, then place a small goat cheese crumble into the top. Repeat with all mushrooms.
  3. Place mushrooms on a baking sheet and into the oven for 15­20 minutes or until meat has cooked through.

For the skewers

  1. On each skewer, place a piece of pineapple, then a sausage round, then a shrimp (I kept on the tail for looks, but remove it if you would like). Repeat with all skewers.
  2. Place a large pan over medium heat and add 2 tablespoons of coconut oil. Once pan is hot, add as many skewers as possible to the pan without crowding it. Sprinkle skewers with a bit of salt before flipping them. They will need to cook for about 2­3 minutes per side. Repeat with all skewers.
  3. Once all of the skewers are cooked, add a drop of pesto (or as much as you would like) on each sausage round.

Recipe by PaleOMG ­ Paleo Recipes at http://paleomg.com/thanksgiving­appetizers­two­recipes­in­one­post/