Who doesn’t like big ‘shrooms stuffed with meat and veggies? What if you could make them easily and quickly with Paleo pantry staples? Win-win! This dish is pretty simple to make and the results are yummy – as long as you start out with delicious components. Don’t cheap out!
Follow the jump to get the recipe!
Here’s what I gathered to make 5 stuffed ‘shrooms:
- 5 medium Portobello mushrooms
- Avocado oil (or your favorite fat)
- 1 pound uncooked sausage, removed from casing (I used bratwurst)
- ½ pound of frozen spinach, defrosted in the microwave and squeezed dry
- ½ small onion, minced
- Sunny Paris seasoning
- 1 large egg, lightly beaten
- 1 tablespoon coconut flour
- Kosher salt
- Ghee (or your favorite fat)
- Freshly ground pepper
- 1 ½ cup of Rao’s marinara sauce, heated
Here’s how I made them:
I preheated the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack.
I gathered the ‘shrooms…
…and prepared them per an old recipe in Cook’s Illustrated. I wiped the tops clean with a damp cloth and removed the stems and the gills. (The gills are easily scooped out with a spoon.) I pre-roasted the mushrooms
I used a sharp paring knife to cut a shallow “X” on the top of each mushroom…
…brushed avocado oil all over the ‘shrooms, and seasoned the tops and bottoms with salt and pepper.
Next, I placed the mushrooms on the preheated baking sheet in the oven, gill side up, and baked them for 10 minutes. I flipped each mushroom and baked them gill side down for about 10 additional minutes. I removed the tray from the oven and let the mushrooms cool to room temperature.
Then, I increased the oven temperature to broil.
While the mushrooms were baking, I started making the stuffing.
I heated a couple tablespoons of ghee in a large skillet over medium heat and sautéed the minced onion (with salt and pepper) until they were soft and translucent. I added the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. I removed the meat mixture to a medium bowl and let it cool to room temperature.
Once the sausage was cooled, I added the egg, spinach, coconut flour, salt and pepper…
…and mixed to combine.
I transferred the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and piled the stuffing onto each cap — pressing down to make the stuffing more compact.
I placed the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
I topped the stuffed mushrooms with Rao’s marinara sauce and served them immediately!
This dish was muy tasty but it does fall apart as soon as you cut it. Next time, I might experiment with stuffing the mushrooms with a raw sausage filling before baking them. Or, I’ll just make these again!