Paleo Stuffed Portabella Mushrooms

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You learn something new every day. The day I made these stuffed mushrooms, I learned that you can make pretty fantastic hummus out of meat. I guess when you call it paté, it's not really revelation-new... but still. I've always loved stuffed mushrooms, ever since I used to serve/pilfer them when I was a catering server in college. When portabellas were on sale, I decided to try making a paleo version and they turned out great. I especially like that they have a lot of healthy greens, but you'd never really know.

Stuffed Portabella Mushrooms

paleo, gluten-free, whole30-approved

Ingredients

  • 4-6 big portabella mushroom caps (with the stems and gills removed)
  • 1 lb pork Italian sausage (I used Well Fed's recipe for Italian sausage)
  • 1 onion, chopped
  • 1 cup (or more) of red or yellow bell peppers, chopped
  • 2 cloves garlic, chopped
  • 2 cups frozen kale
  • 1 egg, slightly scrambled
  • 1/8 cup coconut flour
  • salt and pepper
  • optional (not Whole30-approved): a mix of mozzarella and Parmesan cheese

INstructions

  1. Preheat oven to 400 and prep the mushrooms.
  2. Brown the sausage thoroughly in a skillet, then transfer into a food processor. Use the sausage fat to sauté the onion and peppers in the same skillet for a couple of minutes, then add the frozen kale, then the garlic in for the last minute.
  3. Add that sautéed veggie mix to food processor too. Throw in the coconut flour, egg, salt and pepper and then process until well-combined but not totally smooth.
  4. Spoon plenty of the mixture into each mushroom cap (there might be some leftover), top with cheese and bake for 20-25 minutes. If the cheese isn't quite browned enough, throw them under the broiler for a hot second.
  5. Serve with a salad or something.
     

Notes

  • I processed the leftover meat a little bit longer and ate it on plantain chips like a sausage dip.
  • If you aren't using cheese, hold back a little on the coconut flour, add a little olive oil or consider subbing almond flour in the meat mixture. The stuff may get a little dry without the added fat because coconut flour is like a sponge.
  • Stuff bell peppers or squash halves with the same mixture.
  • Make minis for appetizers using baby or teen mushrooms. CUTE.
  • You could also serve this with warm marinara and that would be pretty delicious.

What do you think? Anyone tried them with almond flour?