Overstuffed Mushroom Caps

These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

These stuffed mushroom caps made a wonderful app, snack, or (if you make them portobello mushrooms) entree! 

Ingredients:

20 small to medium sized crimini mushrooms (or 4-6 portobellos), washed and pat dry

Half a small onion, finely chopped 

1 to 2 small cloves garlic, chopped *optional

Half a cup frozen spinach, or 1 cup fresh, chopped

1 pound ground sausage

1/4 cup coconut flour

1 tablespoon cooking fat (I prefer fresh lard, coconut oil, or ghee)

1/4 cup fresh parsley, chopped

One (organic, pastured) egg

Salt-and-pepper to taste

Method:

Preheat the oven to 400°

Pull out the mushroom stems and wipe out the center of the mushroom, to create more space in the cavity.

Place the mushrooms on the parchment lined cookie sheet and put in the oven for 10 minutes.

While they're cooking, sauté the onions until browned, add the sausage, when browned add the spinach.

Flip the mushrooms over after 10 minutes and drain any moisture on the cookie sheet.

When your filling mixture is nicely browned, transfer to food processor or standing mixer and add the egg, coconut flour, salt and pepper, and mix until crumbly. Do not over mix!

At the mixture to the cavity of the mushroom caps and put in the oven for another 10 to 12 minutes or until golden brown.

Put any leftover filling in muffin cups and bake with the caps. Enjoy!