Giant Stuffed Mushrooms

I posted a stuffed mushroom recipe back in December but I will be the first to admit, that this one is soooo much tastier!  Although a bit more complicated then my previous recipe, it’s well worth the extra effort and overall, is still not that difficult to make.  My family had a blast making these stuffed shrooms and they were just fabulous. 

Giant Stuffed Mushrooms

4-6 BIG Portobello Mushrooms

1.5 lbs grass fed ground beef

1 lb spicy Italian pork sausage – casing removed

3 celery stalks diced

 ½ green bell pepper diced

1 red onion diced

Diced mushroom stems

1 tsp paprika

a few shakes to 1/2 tsp cayenne pepper

2 tbsp dried basil

1 tbsp tarragon

6 crushed garlic cloves

Pinch of sea salt

Black pepper to taste

1 omega 3 enriched egg

1/4 cup olive oil

1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)

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… Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish.  Dice the bell peppers, onions, celery stalks, and mushroom stems.   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.  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.  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.

I served these with steamed kale.  I seasoned the kale with lemon juice, olive oil, garlic powder, and freshly ground pepper.

Enjoy!

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Comments

  1. Adam says

    The mushrooms look amazing. I usually just stuff peppers, but I will have to make this soon. Thanks for the great recipe!

  2. TrailGrrl says

    This looks really good! I don’t like stuffed peppers ever since childhood, but a mushroom could work.

    BTW, used your Trader Joe salsa verde idea. I had a 3-4 pound organic grassfed pork shoulder from the farmers’ market in the freezer with the intent of making carnitas. I thawed it out overnight and then in the morning put it in the crockpot (sucker barely fit in there). I used a bit of sea salt on it, then poured in half of a 32-ounce container of chicken stock (didn’t have beef, which I had a recipe somewhere where beef stock was used), and then a jar of Trader Joe’s salsa verde.

    My idea was that after it slow cooked I would shred it and put it back in crock pot with another jar of salsa verde. So I come home in the afternoon and it smells kinda good, but it’s still not tender yet since it hasn’t been 10 hours. I flipped it over in the crockpot and let it cook. I fixed a roast chicken for dinner because my hubby is not a fan of pork roast as his mother ruined him with dry pork roasts as a child. He does not go out of his way for pork chops either, but will eat tenderloin if we are at someone else’s house and they fix it. His entire family fears their mother’s pork roast, so it isn’t just him. Any way when he gets home the roast is smelling good and now it is tender and I was pulling it apart (stuffing a lot into my mouth too). It was just enough salsa verde to give it a hint, but not be overpowering. Anyways, he starts eating junks of it and says to stop him or he won’t be able to eat chicken later. I said I was going to put another jar of salsa on it and he was like no, this is great the way it is just to eat without anything else. So, that was a big success!

    Can’t wait for Saturday… summer farmers’ market hours start!

    TrailGrrl

  3. Lyndi says

    Just got these in the oven and taste tested it before I stuck it in!!! Awesome!! I added cilantro to it as well…..You have such a great site!! I look forward to more of your recipes :)

  4. AST says

    Where do you find coconut flour or almond meal? I haven’t had any success. You could probably mix up the stuffing (minus egg, oil, flour) the night before to save time right?

    Also, just made your tuna stuffed avocados and for a snack the walnut red pepper dip– both were fantastic. My husband loved them very much too. Thanks for sharing.

    • Sarah says

      Hi AST! I buy my almond meal at Trader Joe’s and my coconut flour at our local natural foods store. (the natrual foods store also carries almond meal but it’s much less expensive at TJ’s. I’m not sure if you have a Raley’s or Nob Hill were you live but they also carry Red Mill brand almond meal and coconut flour in their natural foods section. I think you can also find it at Safeway. I hope this helps and good luck! : )

  5. Gail says

    Nobody in my family really ever wants to try my meals aside from my boyfriend. I only have 2 giant mushrooms to work with since it is likely nobody else in my family will give them a second look. I also would much rather just use beef instead of beef + sausage along with almond meal (coconut flour is unavailable around here). How would I adjust the recipe for this?

  6. Sarah says

    OMG. This is just the most amazing dinner ever. I just pigged out, it was so super tasty. Love your blog. it rocks. How does it feel knowing that people all over the world are eating your recipes?..I’m in Oz by the way.

  7. Cassie says

    just took them out of the oven and I can’t wait to serve them!!! Sampled a bite and they taste amazing!!! Thanks again for another delicious dinner!! Yummm

  8. Danielle N. says

    I use your recipe as a base for all my stuffed mushrooms.. it’s very adaptable! My boyfriend and I omit the coconut flour and experiment with different meats and spices – we’ve most recently used garlic-herb sausage and buffalo chicken sausage with huge success. For any lacto-paleo chefs out there, I’ve used Gruyere and Colby cheese – when using cheese, I omit adding extra oil since the fat really makes up for it. We’ve also added minced jalapenos and shallots, and tried smoked paprika and Cajun seasoning for different flavors. I love how the mushroom cap becomes a canvas for all kinds of delicious combinations.. thanks for the inspiration :D

  9. Diana says

    I made the stuffed mushrooms with Italian sausage with basil and parsley. Ten minutes before they are cooked I topped with tomato sauce then finished in the oven. Yum Yum!

  10. says

    We just made these tonight (although not “exactly” due to a couple of missing ingredients and no food processor) and they were AWESOME! We just started getting organic veggies from a delivery service (kinda like a CSA) and they gave us 4 huge and AMAZINGLY fresh portabella mushrooms! Your recipe was by far my fave of all those I found in my search for paleo recipes… My kids (3.5-yr twins) also liked them and ate almost all on their plates! We rounded out the meal with a delicious spinach salad (also from our veg box!).

    Thanks for keeping us inspired, Sarah!
    Holly

  11. Melissa says

    Day 3 on Paleo and am LOVING your recipes, input, blog and assistance & expertise with helping to make this transition so much easier & FUN!! Love cooking this way! Thanks Sarah!! :)

    I made this for dinner tonight and got a 2 thumbs up from my hubby!! Served it w/crispy baked okra and a side salad (greens, sliced pickled eggs, beets, grape tomatoes, avocado)!! :)

    I used 4 giant portobello mushroom caps & 4 cans of crab meat (instead of beef & pork sausage). I drained the water from each can & added crab meat to separate bowl, set aside. Meanwhile, I sauteed peppers, onions, celery, mushroom stems and also added sun-dried tomatoes, garlic powder & fresh ground pepper.. Once veggies were tender, added veggies to crab meat in bowl. Added spices, egg, olive oil and coconut flour. Mixed well. Spooned mixture onto mushroom caps. Baked for 20-25 mins until brown. * Did not use paprika, tarragon or basil, but did add seafood seasoning when added other spices to meat/veggie mixture. I also drizzled a lil’ olive oil over filled caps just before placing in oven.

  12. Caroline says

    Wow this was wonderful and well received. I was looking for a recipe something like the one I used to use 30 years ago in the UK and this easily fitted the bill. Thank you

  13. Leanne Wheeler says

    when I made these I only had 5 medium sized mushrooms so I had a bunch of the yummy filling left over. I also had a ton of zucchinis – I used the filling to make stuffed zucchinis for lunch and they were spectacular. thank you for this awesome, easy and versatile recipe!!!

  14. Elaine G says

    These are delish! Love love love them. We have an egg allergy in our family so I didn’t use the egg in the mix and it turned out fine. After they were cooked I drizzled reduced balsamic vinegar over top and served with cooked spinach. We loved them.

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