Stuffed Portobello Mushrooms

Always trying to be creative with our food.  You can easily get bored if you’re always cooking the same thing every day and night.  Change things up a bit.  Do some research on the internet and see if there’s a dish out there that you haven’t tried yet, it sounds interesting, and just go for it.  If it comes out terrible, then you know that that particular dish just isn’t for you.  If it comes out amazing then SCORE!  Add that recipe to your book and see if you can improve upon it.

For dinner yesterday, PaleoJoe and I made Stuffed Portobello Mushrooms.  We had some grass fed ground beef in the freezer and rather than making a meatloaf or a burger, we wanted to try something new.  I got my google on and found this recipe:  http://www.paleofood.com/beefgrd.htm#blindogsstuffedmushrooms

It sounded amazing, but we didn’t have all of the ingredients, so this is our adaptation of the above recipe.

STUFFED PORTOBELLO MUSHROOMS

Ingredients:

4 large portobello mushrooms

Olive oil

1 pound grass fed ground beef

1 pound German Bratwurst Pork Sausage (or any sausage you so choose. we had the butcher take it out of the casing.)

2 slices of bacon (diced)

2-3 tablespoons of minced garlic

1/2 onion – diced

Mixed veggies (We had a small container of mixed diced veggies that I had cut up for when we make pizza. There was green onions, bell peppers, white mushrooms and black olives)

1/2 cup of shredded cheese (There was Mozzarella and Mild Cheddar)

3-4 tablespoons of shredded parmesan cheese

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Directions:

1. Grab a skillet and put about 2 tablespoons of olive oil and turn the heat to medium high. Once preheated, add ground beef and cook for 5 minutes.
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2. Add sausage and cook for 5 minutes.
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3. If your bacon isn’t sliced and diced up already then take the time to do it while you’re waiting for your meat to cook.
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4. Add the bacon to the skillet and cook for 5 minutes:
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5. Wash your mushrooms and snap off the stem. Let them sit on a plate/colander to dry.
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6. Add veggies and cook for 5-7 minutes.
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7. While your meat stuffing is cooking, the mushrooms should be pretty dry. Rub olive oil onto your mushrooms. Season with salt and pepper.
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8. By now, everything should be cooked. Using a slotted spoon, scoop the stuffing into a bowl. Make sure you let that grease drip off before putting into the bowl. Use this time for the stuffing to cool down to preheat your BBQ
9. Your stuffing should be cooled down a bit. Add the cheese and mix. The cheese will bind the meat stuffing together so that if your mushroom should fall over (hopefully that won’t happen) you can easily put it back together with little or no mess.
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10. Evenly distribute the stuffing between the 4 mushrooms.
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11. Hopefully, your grill is ready. Place the mushrooms on the grill (please ignore the tri-tip in the picture. We were killing two birds with one stone and meal prepping since the BBQ was going.) Place cover on the grill and let cook for 5-10 minutes.
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12. When cook time is complete, carefully take the mushrooms off the grill, serve and ENJOY!!
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3 responses to “Stuffed Portobello Mushrooms

  1. Pingback: Bruschetta Stuffed Mushrooms | Healthy Lunch Ideas

  2. Pingback: Bruschetta Stuffed Mushrooms | Healthy Lunch Ideas Recipes

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