When I was shopping, I saw “Stuffing” mushrooms, baby bella mushrooms that were the right size and shape to be a meaty little vessel for something tasty, and It got me craving them. I’ve only ever had mushrooms stuffed with some sort of gooey breadcrumb mixture, or cheese. So I was eager to create something that gave me the “stuffed” experience – in a savory and healthy way.
Rinse your mushrooms, and if you haven’t already, remove the stems. Place the mushroom caps in a glass pan lined with foil. If there is room, throw the stems in there to roast as well.
Chop and saute, over medium heat, with 1 tablespoon of coconut oil until softened.
- 2 cloves garlic
- 2 shallots
- 1 cup of greens (I used a southern mix of mustard, collard, spinach, and turnip greens)
- 15 or so oil-cured olives – pitted and chopped
- 1/3 cup raisins
Add the mixture to a bowl, along with 1 egg and 1 lb ground grass-fed beef or bison, as well as some cayenne pepper, ginger powder, oregano, and a touch of salt.
Make little meatballs and press into mushroom caps
Bake in a 400 degree oven for about 30 min, until the meat is cooked through, but don’t over cook.
—— BONUS RECIPE!—–
I had some leftover meat, since I only had 6 mushroom tops, so I whipped up a little something – with a similar theme – as an appetizer while I waited for the mushrooms to bake. My boyfriend liked it so much he said It was worth mentioning. You can use it as a stand alone recipe, but Since the ingredients are already listed above, I thought I’d just stick it in as a bonus.
After completing the above prep with the vegetables and the meat, add the mixture to a pan with an additional
- cup or two of greens
- 6 or so sliced baby bella mushrooms
- a little sesame oil
- a splash of coconut aminos
and sautéed, stirring to break apart the meat, until the meat was pretty much cooked. I then cracked two eggs over the mixture, covered the pan, and let them cook over. When the eggs are your desired amount of done-ness – scoop mixture into a bowl and enjoy! Unfortunately I didn’t get a very good picture – since I had already started eating it!