Turkey and Portabello Sausage

3 tablespoons olive oil
2 large portabello mushroom caps, diced small
1 medium sweet red pepper, diced small
2 cloves garlic, minced
1 bunch green onions, sliced thin
1-1/4 pounds ground turkey
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup coarsely chopped basil

Heat the oil in a heavy skillet, add the diced mushrooms and sauté for 5 minutes, or until fully cooked and dry. Add the peppers and garlic, cook until translucent Stir in the green onion, remove from the heat, transfer to a plate and refrigerate until completely cooled.
In a large bowl, combine the cooked vegetable mixture with the turkey, salt, pepper and basil mix until thoroughly combined. Divide the mixture into 2-3 ounce portions, flatten to form patties, place on a large platter and refrigerate for at least 1 hour.
The sausage may be grilled, sautéed or baked until an internal temperature of 160 degrees Fahrenheit.

Yield: 12 - 16 Sausage Patties