Paleo Stuffed Portabella Mushrooms
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
- 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
- Preheat oven to 400 and prep the mushrooms.
- 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.
- 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.
- 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.
- Serve with a salad or something.
- 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?