It’s almost New Year’s Eve when it can be super fun to have a bunch of different nibblies to enjoy throughout the evening. So how about some stuffed mushrooms! I’ve loved stuffed mushrooms my whole life, but in the past they’ve been filled with cheese and bread crumbs and all sorts of other things which made them less than a healthy choice. Delicious, sure, but not exactly in line with my Paleo lifestyle goals. That being said, they were never the worst thing either. Still a vegetable, right?
The other day, I got to thinking how easily they could be made Paleo and how they would still be really delicious. I haven’t finished with the variations either because I think these might be one of those things that are perfect to make during a weekly cook up so that they can be lunch or snacks throughout the week. Pair a couple of them with a big handful of veggies, some carrots and bell peppers, for example, and they’re special and simple all rolled into one.
I dolloped a mixture of mayonnaise and Dijon mustard on these which added a really nice creamy kick. I would have taken a picture of it like that except the battery in my camera died after one shot – this one shot – and then I was done. I suppose we could have waited to eat them, but that just didn’t seem right.
Italian Sausage Stuffed Mushrooms
1 lb. whole mushrooms with stems
1-2 tsp. extra virgin olive oil
2 tsp. ghee
3 cloves garlic
1/4 tsp. pepper flakes
1 lb. uncooked Italian sausage meat
Salt & black pepper
Optional sauce: Equal parts mayonnaise and mustard
- Preheat oven to 400 degrees. Drizzle a baking sheet with olive oil.
- Rinse or brush off any dirt from mushrooms. Pop stems out, finely mince, and place in a large bowl.
- Place mushroom caps on the prepared baking sheet and sprinkle with a pinch of salt.
- Finely chop or mince the onion and add to the minced mushroom stems.
- Melt ghee in a large sauté pan over medium heat. Add onion and mushroom mixture, along with garlic, pepper flakes, a large pinch of salt and several grinds of black pepper. Cook for about 5 minutes, until veggies are soft and mushroom stems have released any liquid.
- Taste and add more salt, pepper, or pepper flakes if needed and allow to cool slightly.
- Return veggie mixture to the large bowl, add the sausage and mix together well using your hands. Ensure everything is evenly distributed.
- Take large pinches of the mushroom mixture and stuff into the mushroom caps. You can have a full, meatball-sized amount sitting on top.
- Make extra meatballs out of any extra mixture and place on the baking sheet as well.
- Cook for 20 minutes until slightly browned on top.
- Add a little sauce and enjoy!