Paleo Stuffed Baby Portobello Mushrooms2013-02-17
- Cuisine: American, Mexican
- Course: Side Dish, Snack
- Recipe Type: Comfort Food, Easy Entertaining, Gluten Free, Lactose Free, Paleo, Pork
- Ingredients: Almond Meal/Flour, Chorizo sausage, Egg, Olive Oil, Red Bell Pepper, Spinach, Yellow Onion
I actually used the recipe inside the package as my inspiration for the stuffing. I had the last fourth of a 16oz chorizo sausage that was the base. It provided the fat I need to sautee the veggies, and a lot of flavor! I had a red bell pepper in my fridge that was just waiting for a spot in a recipe, and it turns out that it more than accentuated the flavors of this little dish.
I used two handfuls of baby spinach, which turns out to be about a cup. You are welcome to use as much or as little as you’d like, but it was a perfect ratio. Just make sure that you remove the stems from the spinach before tossing them into the pan. I neglected to do that when I made them, and the stems will prevent the filling from creating an even texture when you bite into the dainty little portobello cap. Just a few extra seconds of work will create a perfectly composed filling! Also, make sure that after you cook the sausage and meat in the pan, you let it cool for a few minutes before adding the egg. You don’t want to create scrambled eggs!
This recipe does not have to be reserved for the next holiday. Like I said, it is super simple and easy to make! It is impressive enough for company, but quick enough to throw together for a Saturday brunch like I did. I served it with scrambled eggs for Taylor, and topped my salad with a few for me.
You can easily make these stuffed mushrooms vegetarian by substituting the chorizo for another 1/2 cup of veggies. Just make sure to use coconut oil to sautee the veggies, because I was using the fat from the chorizo when cooking my filling. Also, if you do not use a seasoned sausage like chorizo, you will need to add more seasoning as well.
- 1 pkg baby portobello mushrooms, rinsed and patted dry
- 1 tbs organic olive oil
- 4 oz chorizo sausage, casing removed (if applicable)
- 1/2 cup yellow onion, finely diced
- 1 large red bell pepper, finely diced
- 1 cup baby spinach leaves, stems removed
- 1 large organic cage free egg, beaten
- 1/4 cup almond meal/flour
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- sea salt and ground black pepper, to taste
- 1. Preheat oven to 350 degrees
- 2. Remove stems from mushrooms, chop them into small pieces, and set aside
- 3. Line a baking pan with nonstick aluminum foil and drizzle about a tablespoon of olive oil over foil
- 4. Gently rub mushroom caps in oil to lightly coat, then face them stemless side-down
- 5. Bake for 15 minutes, then turn stemless side up and let them cool
- 6. Meanwhile, heat large nonstick pan on medium/med-high heat
- 7. Add chorizo (without casing) and cook for about 5 minutes to render out most of the fat
- 8. Add the onion and red bell pepper, chopped mushroom stems, and cook for another 3-5 minutes until veggies are tender and sausage has cooked through
- 9. Add spinach and stir until wilted (1-2 minutes)
- 10. Pour contents of pan into a large bowl and let cool for a few minutes
- 11. To meat and veggie mixture, add egg and stir until evenly distributed
- 12. Stir in almond meal, garlic powder, cayenne, salt and pepper
- 13. Add 1-2 tablespoons to each mushroom cap, using all of the filling (don’t be afraid to make a big pile on top!)
- 14. Bake for another 15 minutes
- 15. Enjoy!