Giant Stuffed Mushrooms (Paleo)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Giant Stuffed Mushrooms4-6 BIG Portobello Mushrooms1.5 lbs grass fed ground beef1 lb spicy Italian pork sausage – casing removed3 celery stalks diced ˝ green bell pepper diced1 red onion dicedDiced mushroom stems1 tsp paprikaa few shakes to 1/2 tsp cayenne pepper2 tbsp dried basil1 tbsp tarragon6 crushed garlic clovesPinch of sea saltBlack pepper to taste1 omega 3 enriched egg1/4 cup olive oil1/4 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. 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.
I served these with steamed kale. I seasoned the kale with lemon juice, olive oil, garlic powder, and freshly ground pepper.
Serving Size: 6
I served these with steamed kale. I seasoned the kale with lemon juice, olive oil, garlic powder, and freshly ground pepper.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 777.1
- Total Fat: 65.3 g
- Cholesterol: 215.3 mg
- Sodium: 685.5 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.4 g
- Protein: 35.4 g
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