How many stuffed mushrooms have you made? How many recipes have you seen? My guess is this concept is not new to you; it surely isn’t to me. Stuffed mushrooms make for a popular Paleo menu item because the dish so easily incorporates protein and vegetables while providing a somewhat neutral platform to play with flavors… a critical component to staying on the primal path. Today I’m playing with this fabulous Spinach Pesto I whipped up and these little ‘shrooms had me in love at first bite. Sausage, mushrooms and pesto might just be the trio of the year for this girl.
Here’s what you need:
- 1/2 lb (227 g) pork sausage (regular or Italian work just fine)
- 1 lb (454 g) of Cremini mushrooms
- 2 tbsp (30 mL) of Spinach Pesto (or whatever you have on hand and need to use)
- 2 tbsp (20 g) flaxseed meal
- Extra virgin olive oil
Preheat oven to 350°F (177°C). Clean and prep your creminis using a dry towel to remove any dirt, wiping from the crown of the mushroom with the grain down to the rim of the cap. Then remove the stems, reserve half of them for the filling and discard the other half.
Lightly coat the inside of a medium-sized baking dish with olive oil and place your mushrooms in “cup” side up.
Preheat a sauté pan to medium-high and drizzle in a little olive oil. Finely mince the reserved mushroom stems and add to the preheated pan along with the sausage. Cook and stir until the sausage is just about fully cooked–about 5 to 7 minutes.
When this is nearly done, add the pesto and flaxseed meal and cook for just a few minutes more. Keep this moving! We don’t want to overcook the pesto… it’s temperamental.
Remove from heat and fill each little mushroom cup with as much filling as you can manage.
Cover and bake for 25 minutes in the preheated oven, then remove the foil and continue baking for five more minutes. Remove from the oven and enjoy! These make an excellent appetizer, light lunch with a salad or even as a side dish to a nice steak! I will probably have these tonight as a late night snack… I have no shame!