Tuesday, April 3, 2012

Paleo Stuffed Mushrooms


The caveman isn't one of those obsessive, crazy carnivorous men. My father, for example, eats cold leftover pieces of meat, straight out of the fridge, standing over the kitchen sink. My British caveman always bears a knife and fork, and is quite happy noshing on big salads.

You know, then, it's saying something when he comments on the recent lack of meat on the menu. Not only remarks about it, but flat out asks for meat. Always aiming to please, I took what could have been a vegetarian entree and threw in some fresh Italian chicken sausage from Whole Foods. The result? Even better than the initial dinner I envisioned. Color us both happy ;)

I came up with the idea for tonight's dinner from the vegan blog Oh She Glows. Angela's recipe for Stuffed Portabella Pizza looked and sounded amazing! I decided to come up with my own cashew "cheese," due largely in part to the lack of basil at the store yesterday.

Before popping these babies under the broiler, I did sprinkle them with a little Daiya cheese. I've seen a few other Paleo bloggers dabble with the stuff; while it is not 100% Paleo, it does not contain any casein, soy or rice. These would have tasted delicious without, but I did like how the sprinkle of cheese really browned and crisped up under the broiler.

Paleo Stuffed Mushrooms


8 portabella mushrooms
cashew cheese sauce (see below)
8 oz. fresh Italian chicken sausage, casings removed
pizza sauce
red and orange pepper, diced
handful of Daiya cheese (optional)
green onions, thinly sliced

Preheat broiler. Remove gills and stems from mushrooms and clean out with a damp paper towel. Place bottoms up on a baking sheet lined with a Silpat.


Cook sausage in a skillet, using a wooden spoon to break it up into crumbles.


To make the cashew cheese sauce, blend up the following:

1 cup raw cashews (soak overnight if you don't have a very strong blender)
juice of one lemon
1 minced garlic clove
1 small shallot, chopped
large handful arugula
handful sundried tomatoes
1/4 cup olive oil
salt, to taste

If the sauce is too thick, add a little warm water a tbs. at a time until it reaches your desired consistency.

Put a couple tbs. of pizza sauce in each mushroom. Top with cashew sauce, evenly distributed between the mushrooms. Scatter sausage on top. Sprinkle diced pepper, then cheese (if using) over mushrooms.

Place in oven and broil until tops begin to brown. Sprinkle with green onions before serving.



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