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Paleo stuffed mushrooms


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Rate this recipe 4.5/5 (4 Votes)


  • 4-6 BIG Portobello Mushrooms
  • 1.5 lbs grass fed ground beef
  • 1 lb spicy Italian pork sausage – casing removed
  • I used chicken apple sausage its what i had
  • 1 onion diced
  • Diced mushroom stems
  • 1 tsp paprika
  • a few shakes to 1/2 tsp cayenne pepper
  • 2 tbsp dried basil
  • 1 tbsp tarragon
  • 6 crushed garlic cloves
  • Pinch of sea salt
  • Black pepper to taste
  • 1 omega 3 enriched egg
  • 1/4 cup olive oil
  • 1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)


Servings 4


Step 1

Preheat oven to 400. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy… Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish. Dice the bell peppers, onions, celery stalks, and mushroom stems. In a large soup pot brown the sausage and ground beef, onions, and mushrooms and cook until the veggies are tender. Move the meat/veggie mixture to a food processor and add all the spices, 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. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.

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