Paleo Stuffed Mushrooms
For as long as I can remember, Thanksgiving has been my favorite holiday. Sure, Christmas is just as awesome food-wise, plus you get presents, but there was always something about Thanksgiving. Maybe it’s because its a holiday that actually revolves around food; and it doesn’t hurt that it’s also my mom’s favorite holiday, which makes the food aspect even better! The thing that makes our family’s Thanksgiving so memorable is in large part due to the non-traditional dishes my mom has incorporated into the menu. Things like antipasto salad, fried cauliflower, and above all, stuffed mushrooms, became family favorites that in our opinions, we just couldn’t have Thanksgiving dinner without.
Of course, for me Thanksgiving is a bit different now. I’ve been a lot more health conscious in the past few years, and even though I allow myself treats for occasions like birthdays and holidays (or weekends!), I still like to put a healthy spin on things where I can. This year, having eaten paleo for months now, I wanted to take one of my favorite dishes and de-carb it for a Thanksgiving potluck I’m going to this weekend. Traditionally, my mom’s stuffed mushrooms use a delicious and simple mixture of bread, onion and garlic. But seeing as bread is the main ingredient, I had to swap it out for something more primal. Naturally, pork sausage seemed like a good candidate! The rest was pretty simple; adding seasonal flavors like sage and thyme and a little nuttiness from walnuts was just the perfect touch.
- 2 dozen large white mushrooms, cleaned and de-stemmed (keep stems!)
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 1/2 pound pork sausage (not in casings)
- 3/4 cup finely chopped walnuts
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 3 tsp white truffle oil (optional)
- olive oil
Slice the tough ends off of mushroom stems and discard. Dice the remainder of the stems and set aside.
Heat 1-2 tablespoons olive oil in a large skillet set over medium heat. Add onions and garlic and sauté for about 3 minutes. Add sausage to the pan, stirring to break the meat up into crumbles, until cooked through. Add diced mushroom stems to the pan, along with walnuts, spices and salt. Sauté 5 minutes. Spoon mixture into a bowl and let cool slightly.
Heat oven to 350 degrees. Cover a large baking sheet with parchment paper or aluminum foil, and arrange mushroom caps face-down. Spoon sausage filling into each one of the caps, using the bottom of the spoon to gently press the filling down into the mushrooms. If you want, drizzle the stuffed mushrooms with the truffle oil before putting them into the oven. Bake for 25 minutes.
Hope everyone has a fun and delicious Thanksgiving! While I will be doing a lot of the cooking this year, I most likely won’t be posting any more recipes until after the holiday. Not sure who would have the time during a huge meal like that to start staging food! If any of you fellow bloggers do, kudos!