Rich Italian Paleo Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
From al fresco summer dining to winter holiday parties, these have been loved by all and no one guessed they were dairy-fee and gluten-free. For the strictest paleo dieters, see my note in the post above.
Author:
Serves: about 32 stuffed mushrooms
Ingredients
  • 24 ounces baby bella mushrooms (about 32)
  • 3 to 4 teaspoons oil, divided
  • 1 lb al fresco fresh Italian-style chicken sausage (sweet or hot)
  • 2 cloves garlic, crushed (optional)
  • 1¼ cups raw, unsalted cashews
  • 6 tablespoons (or a rounded ⅓ cup) pine nuts
  • 2 tablespoons lemon juice, or to taste
  • ½ teaspoon salt, or to taste
  • ⅜ teaspoon black pepper
  • 1 tablespoon minced fresh basil (can sub oregano, marjoram or tarragon)
Instructions
  1. Preheat your oven to 350ºF and line a rimmed baking sheet with parchment paper or a silicone baking mat or grease a large baking dish.
  2. Wipe away any dirt from the mushrooms with a dry towel or paper towel. Remove the stems, placing the stems on a cutting board, and the caps in your prepared baking sheet or dish.
  3. Cut away the rough or browned ends from the mushroom stems and discard. Mince the remaining stems.
  4. Heat 2 teaspoons of the oil in a medium skillet over medium heat. Remove the casings from the sausage and add the meat to the pan. Cook, while breaking into small bits, until cooked through, about 5 minutes. Add the minced mushroom stems and garlic, and saute for 1 minute. Remove the meat and vegetable mixture to a medium bowl.
  5. Place the cashews and pine nuts in a spice grinder or small food processor and whiz until they begins to turn into nut butter. Add the lemon juice, 1 teaspoon of the oil, salt, and pepper, and blend until smooth.
  6. Thoroughly stir the nut mixture into the meat mixture until all ingredients are evenly distributed.. Taste test and add more lemon juice or salt, if needed. If the mixture is too dry, stir in another 1 teaspoon oil. Stir in the basil.
  7. Firmly pack the mixture into the mushroom caps – really pile them high if you like. Bake for 35 to 40 minutes, or until the mushrooms are soft and the filling is beginning to brown on top.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/italian-paleo-stuffed-mushrooms