Giant Stuffed Mushrooms are like edible bowls of yumminess. In this tasty recipe I used chicken sausage as the main protein, but you can also use ground beef if you prefer then I added onion, spinach, chopped mushroom stems, bell peppers all seasoned with basil, oregano, thyme, salt and pepper. Woo Lala…
One stuffed mushroom by itself is pretty filling, and these go great with a side salad or some kind of pasta topped with marinara sauce. You can also make this delightful recipe using regular sized mushrooms by following the same steps and just reducing the baking time to about 15 minutes. They make a great appetizer or snack.
Halloween is quickly approaching, the familia hit the pumpkin patch earlier this week and now it’s time to get ready for the witching hour…
Ali in the Valley
Author: Alison Ball
4 very large portable mushrooms
1/4 cup olive oil for coating the mushrooms
2 Tbsp. coconut oil
1 1/2 pounds chicken sausage minced
1 medium onion diced
4 cloves garlic crushed
1 red bell or yellow pepper chopped
mushrooms stems chopped
1 bunch of spinach
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. sea salt
1/2 tsp. ground black pepper
Dash of red pepper flakes optional
1/4 cup almond flour optional
Preheat oven to 400F
Clean the outside of the mushrooms with a damp paper towel and remove the stems. Scrape out some of the inside with a spoon and rub olive oil around the outside of each mushroom. Set mushrooms on a baking tray top down.
Dice the vegetables including stems and set aside. In a large skillet over medium high heat, melt the coconut oil and then add the onions, garlic,bell peppers and stems. Sauté for 3 minutes.
Add the cut up chicken sausage to the pan and the seasonings. Heat until the chicken is cooked through, about 5-7 minutes. Turn off the heat and transfer the filling to a large bowl. Allow to cool slightly. Add the almond flour and continue to mix by hand until well combined. It will still be chunky. Now go wash your hands because they are covered in goo. Scoop the mixture into each mushroom cap. Make sure to stuff them really full! Bake in the oven for 25 minutes. Take them out and top each with a couple spoonfuls of marinara sauce and place back in the oven. Cook for another 5 minutes.