Stuffed Portobello Mushrooms

I tried another new recipe the other day and it was delicious . . .  well I thought so and I guess you have to like mushrooms, which I do.

I found this recipe on Everyday Paleo

Ingredients:

4-6 BIG Portobello mushrooms,     1.5 lbs. ground beef,     1 lb. spicy Italian pork sausage - casing removed approx. 3 sausages,     3 celery stalks diced,     1/2 green bell pepper,     1 red onion,     diced mushroom stems,     1 tsp. paprika,     a few shakes of cayenne pepper,     2 Tbsp. dried basil,     1 Tbsp. tarragon,     6 crushed garlic cloves,     pinch of sea salt,     black pepper to taste,     1 egg,     1/4 cup olive oil,     1/4 cup coconut flour

Preparations:

1.  Preheat oven to 400F.  Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them they get a little soggy.

2.  Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon.

3.  Rub the outside of the mushrooms with olive oil and coat a glass baking dish as well.  Place cap down in baking dish.

4.  Dice the bell peppers, onions, celery and mushroom stems.

5.  In a large fry pan brown the sausage and ground beef, add the bell peppers, onions, celery and mushroom and cook until the veggies are tender.

6.  Move the meat/veggie mixture to a food processor and add all the spices, the egg, olive oil and coconut flour.  You don't need to do this step if you like the mixture really chunky.

7.  Process until mixture is finely chopped but not mushy, it should be fine but still chunky.

8.  Scoop mixture into mushroom caps - full

9.  Spoon any remaining mixture around the mushrooms and cook for 20 minutes or until brown and bubbly. 

 I did mine on the BBQ and they were superb.

The meat/veggie mixture would be great in peppers or squash as well.

Hope you try them.  Enjoy.