Paleo Stuffed Mushrooms

Paleo Stuffed Mushrooms

Loved by:  Mollie (Recipe taken from


4 large or 7 mini Portobello mushrooms (organic is best)

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

1/2 green bell pepper, diced

1/2 red or yellow bell pepper, diced

1 shallot, minced

Diced mushrooms stems (from the mushrooms you are filling)

1 large handful organic spinach

A few shakes-1/2 tsp red pepper flakes

2 garlic cloves, minced

1 egg

1 Tbsp Olive Oil

1 Tbsp Coconut flour


Preheat the oven to 400*.  Place the ground sausage into a large skillet over medium heat & 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-don't do it!)

Remove the stems & set them aside, carefully scoop out the feathery insides of the mushrooms with a spoon.  This is now the perfect vessel for the yummy stuffing.

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

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

Cook until the veggies are tender.

Move the meat mixture to a food process & add the egg, olive oil, & coconut flour.  Process until teh mixture is finely chopped but not mushy.  (It should be chopped fine but not mushy)

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 & cook your stuffed mushrooms in the preheated oven for 20 minutes or until  brown & bubbly.