Ingredients:
4 very large
Portabella mushrooms
¼ cup
extra-virgin olive oil
1/2 jar
Paleo friendly marinara sauce (5 grams of sugar or less)
Parmesan
cheese.
For filling:
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
Cooking Directions:
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.
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