Monday, December 17, 2012

Paleo Stuffed Mushrooms

Tonight's dinner was a bit of a hot mess. A tasty one, thankfully, so still worthy of a share.

I've posted a few stuffed mushrooms in the past, and I've used portabellas for them. The large caps are easy to clean and stuff, and also offer their own great meaty flavor to the dish. I wasn't able to get any for tonight, however, so made do with some baby bellas.

This was my first attempt at stuffing smaller shrooms, and I have to say I'm in awe of anyone who does it neatly! Thank goodness I have a Silpat on my baking sheet, as so much of my intended stuffing wound up spilling out of the mushrooms.

My favorite stuffed mushroom recipe uses sausage, but these are a vegetarian option. In truth you could use any meat and/or vegetables for the stuffing. I think what makes them is my cashew "cheese" sauce, which adds flavor but also helps the filling to stick in place.
Paleo Stuffed Mushrooms

2 lbs. baby bella mushrooms, stems removed (reserve 1/2 and finely chop)
olive oil, for brushing and cooking
1 red or orange pepper, chopped
1/2 red onion, chopped
3 minced garlic cloves
1/3 cup minced sundried tomatoes
1 large handful baby spinach, chopped
salt & pepper, to taste
one batch dairy-free cheese sauce
Daiya shredded non-dairy cheese, optional

Preheat oven to 400. Brush mushroom caps with a little olive oil and sprinkle with salt and pepper. Bake for 10 minutes, draining any water that gathers within caps.

Prepare cheese sauce as directed and set aside. Meanwhile, heat 1 tbs. olive oil in a large skillet. Add pepper, onion, garlic and sundried tomatoes and cook for 5 minutes. Add chopped mushroom stems, cooking for another couple of minutes. Finally add spinach and cook until wilted. Remove from heat and season with salt and pepper.

Place a large dollop of cheese sauce in each mushroom cap, and top with spinach and pepper mixture. Sprinkle with a little Daiya, if using. Bake at 400 for 12 minutes and serve.

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