Stuffed Portabella Mushrooms

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What a great recipe! I love mushrooms and this is one of the best recipes. The original recipe came from Sarah Fragraso’s “Everyday Paleo.” I love this book (and her site) because it has great pictures, many ingredients we already have on hand. I modified this recipe based on a couple things…you won’t find me using much in the way of peppers (green, red, orange, yellow). Why? I get the worst burps. I don’t need that and neither does the Fuzz. Second, if I think it would enhance the recipe in any way, and it’s green – I’ll use it.
The only thing about this recipe was the prep time on the mushrooms, which wasn’t that bad. If you have a family assembly line going, you’re good to go!
This was so freaking good, I can’t express it fully. AND – The Fuzz LOVED it. Plus, we got two different meals out of it!
OH! I could go on and on, sorry – there was ALOT of ‘stuffing’ left over. I used that for breakfast quiche for the week. Will include that under a separate post!
  •  4-6 BIG Portobello Mushrooms
  • 1.5 lbs grass fed ground beef [1lb]
  •  1 lb spicy Italian pork sausage – casing removed [1 lb of Italian spiced ground chicken]
  •   3 celery stalks diced
  • ½ green bell pepper diced [don’t do peppers, included 1 leek (light green and white parts), cup of parsley, 1 zucchini – and I put all of this in a food processor]
  •  1 red onion diced
  • Diced mushroom stems
  • 1 tsp paprika [I LOVE paprika. So, used more]
  •  a few shakes to 1/2 tsp cayenne pepper
  •  2 tbsp dried basil
  • · 1 tbsp tarragon [did not have tarragon…skipped it]
  • 6 crushed garlic cloves
  • Pinch of sea salt
  • black pepper to taste
  • 1 omega 3 enriched egg
  •  1/4 cup olive oil
  • 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 your veggies, or, I put them all in a food processor. Makes life a lot easier. You can use a mini or the full size, but it’s lots quicker.  In a large soup pot brown the sausage and ground beef, add the veggies till they are tender and the meat is browned.

Move the meat/veggie  mixture to a food processor [or bowl if you’ve already food-processed the veggies] 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.  [I just used  a fork – put everything together in bowl and mixed well]. Scoop mixture into the mushroom caps – make them really full.  Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.


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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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