Giant Stuffed Mushrooms

Source: everydaypaleo.com
Course: Dinner
Preperation time: 10min
Cooking Time: 20min
Serves: 5

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Coconut Flour 0 0 2 2 3 3 33 33
3 Large(s) Celery Stalks, Diced 0 0 1 1 0 0 6 6
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1/2 Fresh Green Bell Pepper, Diced 0 0 1 1 0 0 3 3
1 Pound Italian Sausage 17 17 0 0 22 22 268 268
1 Tablespoon Tarragon 0 0 0 0 0 0 1 1
1 1/2 Pound(s) Ground Beef 34 34 0 0 15 15 278 278
6 Medium(s) Garlic Clove 0 0 1 1 0 0 5 5
6 Large(s) Portobello Mushroom Caps 1 1 1 1 0 0 6 6
1 Large Egg(s) 1 1 0 0 1 1 16 16
1 Medium Red Onion, Diced 0 0 2 2 0 0 9 9
1 Pinch Salt 0 0 0 0 0 0 0 0
1/4 cup Extra Virgin Olive Oil 0 0 0 0 11 11 95 95
1/2 Teaspoon Cayenne Pepper 0 0 0 0 0 0 1 1
1 Teaspoon Paprika 0 0 0 0 0 0 1 1
Total: Approximate Nutrition Info, Per Serving: 55 9 51 721
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Instructions

  1. 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…
  2. Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon.
  3. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish.
  4. Dice the bell peppers, onions, celery stalks, and mushroom stems.  
  5. 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.  
  6. 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.  
  7. 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.
Visit everydaypaleo.com for the full instructions.

Notes


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