Baked Stuffed Portabellas

I have been lacking on creativity in the kitchen, leaving it to my latest favorite Paleo recipe creators Paleo Plan, The Food Lovers’ Primal Palate, PaleoDietLifestyle, Civilized Caveman Cooking Creations, Everday Paleo, ModernPaleoWarfare and the recipe sharers over at FastPaleo to do the work for me. Well… I snapped out of it! Finally! I actually created two new recipes today! It was wonderful… so good to feel creative in the kitchen again.

So, first up??? Baked stuffed portabella mushrooms! Oh, they turned out so delectably delicious! If only my man were home to share them with me… oh well, more for me!

Served with a broccoli slaw version of our Ultimate Coleslaw

Baked Stuffed Portabellas

  • Portabellas for stuffing (6 large or 9-12 medium), stems removed and chopped for filling
  • ½ onion, diced
  • 1 celery stick, diced
  • ½ green pepper, diced
  • Coconut oil for sautéing
  • 2 large cloves garlic, coarsely chopped
  • 1 lb. ground beef
  • 2 Tbsp. tomato paste
  • 1 tsp. fresh thyme
  • Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees.

Heat coconut oil (or other cooking fat of your choice) over medium heat in large fry pan. Add onion, celery and green pepper and sauté until starting to brown. Add garlic and ground beef; cook until all of the beef is browned. Add mushroom stems, tomato paste, thyme and salt and pepper to taste. Remove from heat.

Grease 9×13 or roasting pan with coconut oil. Place portabellas in the pan, and then lovingly overfill those bad boys with the filling! Place in preheated oven and bake for 20 minutes. Serve with a side of whatever veggie fills your fancy and enjoy!

If you are adventurous, here are a couple more flavor additions you might want to try. They sounded like they would add an amazing little twist as I was munching away on version 1. Version 2: Before you sauté the veggies, cut 3-4 slices of bacon into ¼” pieces and brown them in the same pan. Add the veggies, sautéing them in the bacon grease, and continue the process from there. YUM! Version 3: Add 1/3 – ½ c diced olives to the filling… Mmmmmm… I’m still drooling!

Okay – my husband did get a couple of these, and he thought that they needed even more mushroom flavor. So – if you are like him, and want even more mushroom, go ahead and chop up 8oz  of mushrooms and add it to the filling, or mellow down the flavor of the meat by using only 1 Tbsp of tomato paste and 1/2 tsp. thyme. That should help.

Extra Tips:

1) If you have extra filling, it makes a great addition to scrambled eggs the next morning!

2) You know when you open up a new can of tomato paste, and the recipe only calls for a tablespoon or two? I mean, really! What do you do with the extra? Pull out some saran wrap, and put 1 Tbsp at a time in saran wrap, wrap it tightly, and throw it in a bag in the freezer. Then you have handy 1 Tbsp doses of tomato paste for the next recipe that calls for it! Just don’t forget that you have it in there… otherwise it starts to add up.

Stay tuned for recipe number two from my creative day in the kitchen… Coconut cranberry muffins

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This entry was posted in Dairy Free, Eat Local, Gluten Free, Grain-Free, Grass-Fed, Paleo, REAL Food, Recipes, Snacks and tagged , , , , . Bookmark the permalink.

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