Stuffed Mushrooms (that you’ll actually like)


Hi! It’s my first post to you. Okay listen, you have to try these. You’ll like them. It’s not gross mushrooms – they’re actually really good.

I can’t really remember if you like mushrooms or not but just give it a try. And they’re not expensive to make – and I know you like that. And you can easily make 4, eat 1, and save 3 for lunches later in the week. They reheat really well.

mushroom

Serves: 2 post-workout humans or 4 normal humans

Ingredients

  • 4 Portobello mushrooms
  • Coconut Oil (or Olive Oil)
  • 1 pack Trader Joe’s Hot Italian Sausage (or something similar)
  • ½ pound of frozen spinach (defrosted and squeezed dry)
  • ½ onion,
  • 2 teaspoons Italian Seasoning
  • 1 large egg
  • 1 tablespoon coconut flour
  • Kosher salt
  • Ghee (or bacon fat, or olive oil, or more coconut oil)
  • Freshly ground pepper
  • 1 ½ cup Trader Joe’s Puttanesca Sauce (or something similar – but make sure there are no funny ingredients or added sugar!)
  • A sprinkle of crumbled Goat cheese (optional, and also found at Trader Joe’s)


Directions

Prep:

  • Some prep work for you: preheat your oven to 400 F.
  • More prep work: Pull your “frozen” spinach out of the fridge (where it should have been defrosting). Take it out of the package and start squeezing all of the water out of it. You need to get as much water out of it as possible or the whole thing will turn out drippy. My best technique was to put it in a strainer and press a paper towel against the top. Do this for 2-3 minutes and you should be golden.
  • Grab your Portobellos, take a spoon, and scoop the gills out of the inside. This should be pretty easy to do – not much resistance from the mushroom. Then take a sharp knife and draw an “X” on the bottom shell of the mushroom.
  • Take a marinade brush or a paper tower and wipe coconut oil or olive oil over the bottom of the mushroom cap. Then do a little on the inside too (this keeps them from burning).
  • Place those suckers on a pan and sprinkle with salt (Kosher salt is my fave) and pepper.
  • Throw them in the oven and cook for 10 minutes….
  • …then fliiiiip them over and give them 10 more minutes.

Cook:

  • Once that’s done, pull out a large stove pan and put some ghee in it. If you don’t have ghee just throw in some olive oil.
  • Dice up your onion so it’s nice and small and throw it in the pan over medium heat.
  • Stir onion with a wooden spoon for 2-3 minutes, or until the onions are translucent and smelling up the whole kitchen.
  • Now it’s time for the sausage. Squeeze the sausages out of their casings (I know you’re making a face when you read this) right into the pan. Make sure you use a wooden spoon to break up the sausage meat so it’s little bits – not big chunks.
  • When your sausage has cooked through, add the spinach, Italian seasoning and cook on medium heat for 5 minutes, stirring every so often.
  • Take the pan off the stove and add your coconut flour and egg, stirring quickly cuz the egg is gonna bake.
  • Take your mushrooms out of the oven and stuff ’em. Seriously – add as much of that spinach mixture as you can.
  • Turn the oven on broiler and broil your mushrooms for 5 minutes.
  • Pull ’em out. Add a stream of Puttanesca sauce to the top, throw ’em back in for 2 minutes to warm up the sauce. Option here: add a dab of goat cheese on top of the sauce. Goat cheese is paleo, so learn to love it, Kato.

 

~Bon Appetit from the West Coast

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