Stuffed Mushrooms
http://thepioneerwoman.com/cooking/2009/08/stuffed-mushrooms-baby/
This recipe is already primal. To make it halaal (kosher):
Replace 1/3 pound Hot Pork Sausage with any ground red meat (I'm trying elk) and the following spices:
salt, garlic, black pepper, paprika, anise seed, fennel seed, red pepper flakes
(spice suggestions from http://allrecipes.com/recipe/hot-italian-sausage/)
Also replace dry white wine with raw coconut vinegar.
If, like me, you can't tolerate cow's milk well you could use goat cream cheese and goat cheddar.
Copy-paste'ing the recipe in case something sad happens and the above link is broken:
Stuffed Mushrooms, Baby! Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8
Print Recipe
Ingredients
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
This recipe is already primal. To make it halaal (kosher):
Replace 1/3 pound Hot Pork Sausage with any ground red meat (I'm trying elk) and the following spices:
salt, garlic, black pepper, paprika, anise seed, fennel seed, red pepper flakes
(spice suggestions from http://allrecipes.com/recipe/hot-italian-sausage/)
Also replace dry white wine with raw coconut vinegar.
If, like me, you can't tolerate cow's milk well you could use goat cream cheese and goat cheddar.
Copy-paste'ing the recipe in case something sad happens and the above link is broken:
Stuffed Mushrooms, Baby! Prep Time: 30 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 8
Print Recipe
Ingredients
- 24 ounces, weight White Button Mushrooms
- 1/3 pound Hot Pork Sausage
- 1/2 whole Medium Onion, Finely Diced
- 4 cloves Garlic, Finely Minced
- 1/3 cup Dry White Wine
- 8 ounces, weight Cream Cheese
- 1 whole Egg Yolk
- 3/4 cups Parmesan Cheese, Grated
- Salt And Pepper, to taste
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
http://thepioneerwoman.com/cooking/2009/08/stuffed-mushrooms-baby/
spice suggestions from http://allrecipes.com/recipe/hot-italian-sausage/
Ingredients
Directions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble ground meat with spices. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
spice suggestions from http://allrecipes.com/recipe/hot-italian-sausage/
Ingredients
- 24 ounces, white button mushrooms
- 1/3 pound any ground red meat (elk, beef, bison, yak) and the following spices:
salt, garlic, black pepper, paprika, anise seed, fennel seed, red pepper flakes
- 1/2 whole medium onion, finely diced
- 4 cloves garlic, finely minced
- 1/3 cup raw coconut vinegar
- 8 ounces, weight (goat or cow) cream cheese
- 1 whole egg yolk
- 3/4 cups parmesan cheese (or goat cheddar), grated
- Fresh ground salt crystals and peppercorns, to taste
Directions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble ground meat with spices. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
