Stuffed Mushrooms

Do you like mushrooms? These spongy, funny looking fungi are a fun way to add variety to your diet. From being a great source of protein and fiber they provide a host of nutrients. Besides a variety of flavor here are other benefits gained by eating mushrooms:

boost immunity

improve digestion

meat replacement

promote weight loss (low in calories)

cancer fighters

good for the environment

Popular varieties:

white

cremini

portobello

oyster

shiitake

maitake

reishi

Mushrooms are great alone, but they also provide a natural bowl ready for stuffing. Let's look at different ways to dress up your mushrooms.

PORTOBELLO BREAKFAST BAKE

This is a double protein punch to start your day.

1 tablespoon olive oil or coconut oil

2 Portobello mushroom caps

2 - 4 large eggs

4 slices bacon

2 tablespoons chopped parsley (optional for garnish)

Salt and pepper to taste

Preheat oven to 400°F. Lightly grease a baking sheet with olive oil or coconut oil.

Using a knife, remove the stems from the mushroom caps to make a small bowl shape.

Place mushroom caps right-side up on the baking sheet and bake for 5 minutes. Flip upside-down and bake an additional 5 minutes.

While mushroom caps are baking prepare bacon. Line a baking sheet with aluminum foil and place bacon strips in a single layer on the sheet. Bake for 10-15 minutes, until desired doneness.

Remove caps from the oven and crack 1-2 eggs in each mushroom cap (larger caps may be able to fit 2 eggs). Place the mushrooms and eggs back into the oven and bake for 10-15 minutes, until egg whites are cooked and the yolks are cooked to your liking.

Allow bacon to cool slightly and cut or tear into bits. Sprinkle eggs with bacon bits and parsley and serve.

https://blog.paleohacks.com/portobello-breakfast-bakes/

KETO MUSHROOM PIZZA BITES

Here is one more way to enjoy pizza without a crust.

16 White Mushrooms

1 Cup Mozzarella Cheese

12 Ounces Mezzettas Marinara Sauce or Rao’s Marinara Sauce or Muir Glen Pizza Sauce

8 Slices Uncured Pepperoni

1 TBSP Fresh Basil

1/2 TBSP Granulated Garlic

1/2 TBSP Dried Oregano

1 TSP Onion Powder

1/4 TSP Pink Himalayan Salt

Pre-Heat the Oven to 400*F.

Clean and de-stem the mushrooms and then set them aside.

Grate the Mozzarella Cheese, and set that aside.

Julienne cut the Fresh Basil, and optionally cut that in half if the strips are still too long. Set Aside.

Slice the Pepperoni Slices into Quarters and set aside.

In a Medium Mixing Bowl combine the Marinara Sauce (chilled), with the Granulated Garlic, Dried Oregano, Onion Powder, Pink Himalayan Salt, and Black Pepper.

Place the Mushroom Caps in an Oven-Safe Baking Dish with the bottoms of the Mushrooms facing up to make a bowl shape.

Using a piping bag (typically used for cake decorating), fill with the chilled Marinara Sauce mixture and squeeze equal amounts into the centers of each Mushroom Cap.

Top the Mushrooms with the Shredded Mozzarella Cheese, as well as two small chopped pieces of the pepperoni per mushroom.

Bake in the oven for about 30 Minutes at 400F until the cheese is golden brown and bubbly.

Sprinkle the Basil on top after removing from the oven.

Serve right away, or refrigerate any leftovers and reheat in the microwave before serving leftover.

https://keto-daily.com/keto-mushroom-pizza-bites-recipe/

CHICKEN AND ROASTED PEPPER STUFFED PORTOBELLA

This would make a very nice dinner, maybe even Valentine's dinner.

4 – 5 large Portabella mushrooms

3/4 – 1 lb ground chicken

1 cup diced onion

1 1/2 cup roast peppers, drained

2 eggs

2 tsp garlic powder

1 1/2 tbl Italian seasoning

Optional: 1 tsp almond flour per mushroom

Preheat the oven to 400F. Line a baking tray with foil.

Wipe the mushrooms clean (water makes them soggy) and remove the stems and gills.

Dice the mushroom stems and add them to a bowl along with the gills. Dice the onion and add that to the same bowl.

Drain the peppers of any excess oil and use that to brush the outside of the mushrooms. Chop the peppers roughly and set aside for later.

Place the mushroom caps on the baking sheet gill-side up and roast the mushrooms for 10 minutes.

While the mushrooms are in the oven, brown the chicken in a large skillet with a little of the roasted pepper oil if needed, breaking it up with the back of a spatula.

Once the chicken is cooked through, set aside to cool.

While the chicken is cooling, add the mushrooms, diced onions and seasonings to the pan to soften.

Add the roasted peppers to the pan after a few minutes, cooking through enough until the onion & diced mushrooms are softened. Remove from the pan and add back to the original bowl – refrigerate to cool.

Remove the roasted whole mushrooms from the oven. Use tongs to flip them over and remove the extra water.

Add the dry mushrooms back to the baking tray gill-down and roast for an additional 5 minutes.

Remove the cooled onion, mushroom and pepper mixture from the fridge.

Pulse the cooled chicken to rough bread crumb size in a (mini) food processor.

Add the chicken and eggs to the bowl mixture and mix.

Take the mushrooms from the oven, flip them over & fill the cups generously with the stuffing.

Sprinkle each mushroom cap with a little almond flour and return them to the oven for an additional 10 minutes.

https://meatified.com/chicken-roast-pepper-stuffed-mushrooms/

CRAB STUFFED MUSHROOMS

This recipe would work well for appetizers or a nice lunch with a salad.

16 oz Blue Crab Meat, shredded

24 oz Baby Bella Mushrooms, stems removed

1/2 cup Mayonnaise

3 Tbsp Chives finely chopped

1 tsp dried Oregano

1/2 tsp Paprika

Mix the crab, mayo, chives and spices in a large bowl. Set aside to rest for 15 minutes.

Preheat the oven to 350 F. Meanwhile, clean the mushrooms and remove the stems. Then pat the mushrooms dry.

Stuff mushroom caps with crab mixture and place on baking sheet lined with a piece of parchment paper.

Bake for 20 minutes, or until crab mixture is lightly golden on top.

Allow to rest for a minute or two to cool, and serve.

https://www.primalpalate.com/paleo-recipe/crab-stuffed-mushrooms/

TUSCAN STUFFED MUSHROOMS

Frozen spinach makes this recipe easy to make. I always have frozen spinach on hand.

12 small mushrooms

1 cup frozen spinach thawed and drained

1 cup shredded mozzarella divided

4 oz cream cheese softened

8 sundried tomatoes chopped

1 tsp garlic powder

1/2 tsp salt

Preheat oven to 400.

Remove stems from the mushrooms and discard or save for another use.

Stir together half the mozzarella and the other ingredients. Divide between the mushrooms. They will overflow but the filling shrinks. Sprinkle with the rest of the mozzarella.

Bake for 20-25 minutes. Until the mushrooms have softened and the cheese is golden.

https://joyfilledeats.com/tuscan-stuffed-mushrooms/

Mushrooms alone add flavor to any dish. Because of their texture they also soak in flavors. I encourage you to try these recipes and the mushrooms listed above. You'll be surprised with the differences and texture. The more natural foods you incorporate into your meals, the more you'll keep your taste buds alive. With a wide rotation of foods you'll always be satisfied.

Here's to your health! Happy Cooking!