Aptzr: Luigi Stuffed Mushrooms

Aptzr:  Luigi Stuffed Mushrooms
Aptzr:  Luigi Stuffed Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 9

    small portobello mushroom caps

  • 1

    small red onion (or 1/2 larger red onion)

  • 3

    carrots, peeled

  • 2

    large celery stalks

  • 2

    pounds ground meat (I have used ground turkey or half turkey/beef)

  • 4-5

    cloves of garlic (or more/less to taste)

  • salt/pepper to taste

  • 1

    teaspoon dried (not ground) thyme

  • 1

    cup almond flour

  • 2

    eggs

  • 1

    medium-sized handful fresh parsley

Directions

Instructions: In a large dutch oven, brown the meat until it is cooked through. While the meat is cooking, place onion, carrots, celery, and garlic in a food processor and process until finely chopped. When meat is finished browning, drain the liquid carefully, then add the vegetables and cook on low for 2-3 minutes, or until vegetables are softened slightly. Mix in salt, pepper, and thyme. Finely chop (with a knife or with your food processor) parsley, mix in, then set aside to cool slightly. Preheat oven to 375 degrees. Clean mushrooms, remove stems (you can save them for another use, if desired) and place mushrooms, top side down, onto a baking sheet. (I like to cover my sheet with parchment paper.) Once the meat/veggie mixture has cooled enough to not cook the eggs when you mix them in, stir in eggs and almond flour. With your hands (yes, you’ll need to get them a little dirty) form mixture into slightly flattened rounds, and top the mushrooms with them. If you have any extra, you can form “meat patties” and place them on your baking sheet for any non-mushroom-lovers. Bake at 375 for 25 minutes, or until very slightly browned. Remove from oven and enjoy!

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