Monday, July 1, 2013

Paleo Stuffed Mushrooms

So far this summer we've had several potlucks and get-togethers with friends, and this dish (along with raw veggies) is one we have been taking to those events!  For the first potluck I decided stuffed mushrooms would be a great app to share with friends and then set about creating this recipe for stuffed mushrooms.  We had a bunch of fresh oregano from our CSA, and I knew I wanted to use ground beef as the basis for the filling.  Mushroom and garlic make everything better, and I thought the roasted red peppers would add a nice pop of color and flavor.  Because I don't eat gluten, I thought almond meal would be a good alternative to the traditional breadcrumbs used to thicken a meat mixture like the one I used to stuff these mushrooms.  With these ideas in mind I created this yummy filling for the mushroom caps.  I was extremely happy with the way these mushrooms turned out and have made them several times since creating the recipe!  The first time I made them, I used 2 lbs. of ground beef and had a ton of leftover "filling" mixture, so I used it to make meatballs!  The meatballs were fantastic!  I just formed the meat mixture into golf ball sized balls, placed them on a broiler pan, and baked at 350 degrees for 30-35 minutes.  

Paleo Stuffed Mushrooms

3 pints of baby bella mushrooms
coconut oil to grease pan
1 small white or red onion, minced
3 cloves garlic, minced
1/4 c fresh oregano, chopped
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp crushed red pepper
1/4 tsp salt
1/4 tsp pepper
1 lb. grassfed ground beef
2 roasted red/yellow peppers (I use a few pieces of the jarred kind), minced
1 egg
1/3 almond meal

1. Grease 13x9 glass baking dish with coconut oil.  Also put some coconut oil in a medium saute pan.
2. Wash mushrooms and carefully remove stems.  Mince stems.  Place mushrooms caps in glass dish.
3. Mince onion, garlic, and oregano.
4.  Heat saute pan over medium heat.  Add mushrooms stems, onion, garlic, oregano, dried basil, dried thyme, crushed red pepper, salt, and pepper (in the recipe I said "1/4 tsp" of each, but I really don't measure it, I just sprinkle "some" of each spice on top of the veggies).  Saute until mushrooms and onions are soft.
5. Meanwhile, chop roasted red peppers and add to large mixing bowl.  Also add: ground beef, egg, almond meal, and a light sprinkling of: more oregano, dried basil, dried thyme, crushed red pepper, and pepper.
6.  After onion and mushroom mixture is done cooking, add to the ground beef mixture and mix well with hands.
7.  Form meat mixture into small balls (about half the size of a golf ball) and place into mushroom caps.
8.  Bake mushrooms, uncovered, for 30-35 minutes at 350 degrees.
9.  Once mushrooms are done, remove from glass dish with tongs and place on serving tray or in another dish (so that they are not soaking in the fat).
10.  Serve hot!

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