Paleo Stuffed Mushrooms

4 Large or 7 mini Portobello mushrooms (you could also make appetizers with 20-25 regular mushrooms)

1 lb Italian pork sausage – casing removed if purchased in links

½ green bell pepper diced

½ red or yellow bell pepper diced

1 shallot minced

Diced mushroom stems (from the mushrooms you are filling)

1 large handful of organic spinach

a few shakes to 1/2 tsp red pepper flakes

2 garlic cloves minced

1 egg

1 Tablespoon olive oil

1 Tablespoon coconut flour 

Preheat oven to 400.

Place the ground sausage into a large skillet over medium heat and start to brown. While the meat is starting to cook, brush the mushrooms with a paper towel to remove any remnant soil, rinsing mushrooms makes them soggy (big no-no, no one wants soggy shrooms). 

Remove the stems and set them aside, carefully scoop out the feathery insides of the mushrooms with a spoon. Now you have created the perfect vessel for your yummy stuffing.

Dice the bell peppers, shallots, spinach and mushroom stems.

Add the chopped veggies, garlic, red pepper flakes to the meat.

 Cook until the veggies are tender.  

Move the meat/veggie mixture to a food processor and the egg, olive oil and the coconut flour.  Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky.  

Scoop mixture into the mushroom caps – make them really full. 

 Place the stuffed mushrooms in a large glass baking dish. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.

These are a great snack that can easily be reheated, or serve it with sauteed kale, swish chard, or other yummy veggie. 

When my husband tried them he said

 "wow this is the closest thing to pizza I have had in a long time".

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