Friday, January 17, 2014

Posted by Leslie Livingstone 6:11 AM No comments




Sausage and Spinach Stuffed Portobello Mushrooms
nomnompaleo.com

  • 5 medium Portobello mushrooms
  • Avocado oil (or your favorite fat)
  • 1 pound uncooked sausage, removed from casing (I used bratwurst)
  • ½ pound of frozen spinach, defrosted in the microwave and squeezed dry
  • ½ small onion, minced
  • Sunny Paris seasoning
  • 1 large egg, lightly beaten
  • 1 tablespoon coconut flour
  • Kosher salt
  • Ghee (or your favorite fat)
  • Freshly ground pepper
  • 1 ½ cup of Rao’s marinara sauce, heated

  1. Preheat the oven to 400 F (with the rack in the center of the oven) and place a foil-lined baking sheet onto the rack.

  1. Wipe the tops of the mushrooms with a damp cloth and remove the stems and the gills. (The gills are easily scraped out with a spoon.)


  1. Use a sharp paring knife to cut an “X” on the top of each mushroom.

  1. Brush the mushrooms with avocado oil and season all over with salt and pepper.

  1. Place the mushrooms on the preheated baking sheet in the oven, gill side up, and bake them for 10 minutes.  Then, flip each mushroom and bake them gill side down for an additional 10 minutes.

  1. Remove the tray from the oven and let the mushrooms cool to room temperature. Increase the oven temperature to broil.

  1. While the mushrooms are baking, start preparing the stuffing.

  1. Heat a couple tablespoons of ghee in a large skillet over medium heat and sauté the minced onion  (with salt and pepper) until they are soft and translucent.

  1. Add the sausage, breaking it up with a wooden spoon, and a few dashes of Sunny Paris seasoning.  Cook the meat until it is no longer pink. Remove the filling to a medium bowl and let it cool to room temperature.

  1. Once the filling is cool, add the egg, spinach, coconut flour, salt and pepper. Mix to combine.

  1. Transfer the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet may have lots of mushroom liquid on it) and pile the stuffing onto each cap. Press down on the stuffing to make it compact.

  1. Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time. The stuffing should be evenly browned (but not burned) when the mushrooms are finished.

  1. Top the baked mushrooms with Rao’s marinara sauce and serve!

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