Thursday, June 16, 2011

Stuffed Portobello Mushrooms

I threw this together last night after spying my co-worker eating his wife's version at lunch. It makes a fantastic paleo-friendly replacement for pizza!

The toppings could easily be replaced with whatever you have handy - spinach, tomatoes and feta would be an excellent combination - and the sausage could easily be omitted for a vegetarian version.

Serves 4

4 portobello mushrooms
4 small or 2 large sausages
1 onion, finely chopped
2 cloves garlic, minced
3 stalks celery, finely chopped
1 red pepper, finely chopped
1 teaspoon crushed chili pepper
salt and pepper
1/2 cup cheese, grated
4 tablespoons almond flour or bread crumbs

Preheat oven to 375 F.

Wash the mushrooms and remove the stems. Finely chop the stems and set aside. Lightly oil the mushroom caps, season with salt and pepper and place, face down, onto a parchment lined baking sheet.

Removing the casings from the sausages and crumble the filling into a pan. Saute over medium heat until cooked through, about 4 minutes. Add the onions, garlic, celery, mushroom stems and peppers to the pan and saute until softened, about 3 minutes. Add chilli pepper and basil, saute until fragrant.

Transfer the filling to the mushroom caps and top with cheese and almond flour.

Bake for 15 minutes or until the topping is browned and the mushroom is soft.



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