Patrick and I decided that we should try new things in the kitchen. So this weekend we bought 4 whole large portobello mushrooms that we could either put on the grill and eat as a side dish or stuff and bake as our main course. It is fun to try new things to spice up dinners! Fun and intimidating.
Yesterday I found this recipe on the Everyday Paleo website from back in 2010:
We used this recipe as our base but just adjusted for what we didn’t feel like and/or didn’t have in the kitchen. From the time we started preparation until we were sitting down eating the total time this took was roughly 80 minutes. Not bad at all.
From Everyday Paleo (www.everydaypaleo.com)
*this site and http://www.paleopalate.com are two of our favorite sites*
Giant Stuffed Mushrooms
4-6 BIG Portobello Mushrooms
1.5 lbs grass fed ground beef (we had to use 1 lb because that is all we had)
1 lb spicy Italian pork sausage – casing removed (we used 1.5 lbs to make up for less grass fed ground beef)
3 celery stalks diced – we opted to not use celery in our dish
½ green bell pepper diced – we used yellow and red bell peppers. I enjoy the flavor of the red, orange and yellow bell peppers more than green
1 red onion diced
Diced mushroom stems
1 tsp paprika
a few shakes to 1/2 tsp cayenne pepper
**Really you can spice it however you want! Use flavors you enjoy!
2 tbsp dried basil – oops we don’t have this, that is okay just improvise!!
1 tbsp tarragon – oops we don’t have this, that is okay just improvise!!
6 crushed garlic cloves
Pinch of sea salt
Black pepper to taste
1 omega 3 enriched egg – we added 2 eggs because the eggs weren’t huge and we just thought – more egg, more protein
1/4 cup olive oil – after thought we should have tried coconut oil…next time
1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)
Preheat oven to 400.Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy… Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish. Dice the bell peppers, onions, celery stalks, and mushroom stems. In a large soup pot brown the sausage and ground beef, add the bell peppers, onions, celery, and mushrooms and cook until the veggies are tender. Move the meat/veggie mixture to a food processor and add all the spices, the egg, olive oil and the coconut flour. Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky. (we made it too mushy – oops, it was still delicious) Scoop mixture into the mushroom caps – make them really full. We literally piled the mixture all over the mushrooms. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.
Everything in this recipe is so simple and it came out so yummy. We are from the southwest and like meals to have a little bite to them so I think I would encourage adding some chilis and/or jalapeno to this recipe to give it an extra spice. Just remember to have fun in the kitchen and improvise.