4 very large Portabella mushrooms
¼ cup extra-virgin olive oil
1/2 jar Paleo friendly marinara sauce (5 grams of sugar or less)
2 tablespoons coconut oil
1 ½ pounds ground pork
1 medium onion, diced
4 garlic cloves, crushed and minced
½ red bell pepper, chopped
½ yellow bell pepper, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt and pepper
Dash of red pepper flakes
1 egg, whisked
¼ cup almond flour
Preheat oven to 400 F.
Clean the outside of the mushrooms with a damp paper towel and removed the stems. Scrape out some of the inside with a spoon and rub olive oil around the outside of each mushroom. Set mushrooms on a baking tray, top down.
Dice the vegetables and set aside.
In a large sized skillet over medium high heat, add coconut oil.
Add the onions, garlic and bell peppers. Sauté for 5 minutes or until vegetables are tender.
In a large sized skillet over medium-high heat, add ground pork and seasonings. Cook until the pork has cooked thoroughly, about 5-7 minutes.
Turn off heat and transfer the filling to a large bowl. Allow to cool slightly.
My suggestion would be to put the mixture in the freezer for a short while. You don’t want the eggs to cook when you put them into the bowl with the hot meat mixture.
When the meat mixture is cool enough, add a whisked egg. Stir it around with your hands until everything is well combined.
Add almond flour. Continue to mix by hand. It will become chunky.
Scoop the mixture into each mushroom cap. Make sure to stuff them really full.
Bake in the oven for 25 minutes.
Remove from oven and top each mushroom with a couple spoonfuls of marinara sauce.
Place them back in the oven and cook for another 5 minutes.
Sprinkle with parm cheese before serving.