This is one of our favorite meals. This recipe is right out of Everyday Paleo by Sarah Fragoso. If you haven’t bought this cookbook you should. Everything is so good. It makes me think I’m actually a good cook (I’m not). Sarah calls them Giant Stuffed Portobellos in her book.

I have made them in Giant Portobello mushroom caps. Love them. My husband asked me to make them in smaller mushroom caps so they would be more bite sized. I made this batch in “Portobello Stuffers”. That’s what it said on the label. They are kind of small/medium sized. Not quite bite sized, maybe four bites. Yum. The stuffing filled 16 Portobello Stuffers. That amounted to two dinners for us.

Here is the recipe, the way I made it. The original recipe is at


16 Portobello Stuffers

1 Medium Red Pepper, diced

1 Red Onion, diced

3-4 Celery Stalks, depending on the size, diced

6 Garlic Cloves, minced (out of a jar for me)

1 lb. Spicy Italian Pork Sausage – casing removed

1 lb. Ground Beef (grass-fed preferably)

1 tsp. Paprika

1/4 tsp. Cayenne Pepper

2 Tbsp. Dried Basil

1 Tbsp. Dried Tarragon (this is what makes them taste so good)

Pinch of Sea Salt

Black Pepper to taste

1 Egg

1/4 cup Extra-Virgin Olive Oil

1/4 cup Coconut Flour

  • Pre-Heat Oven to 400°
  • Clean the mushroom caps with a moist paper towel
  • Pop off the stems and save them for the stuffing
  • Use a spoon and gently scoop out the gills inside the mushroom cap.
  • Rub the outside of the mushrooms with olive oil and place in a baking dish (I had to use two baking dishes for 16 stuffers. I can fit 7 big caps in one dish)
  • Dice up the veggies: red pepper, onion, celery, mushroom stems and garlic mix in a bowl and put aside
  • In a large soup pot or giant frying pan (that’s what I use) brown the sausage and ground beef
  • add in the veggie mixture and cook until veggies are tender or the way you like them
  • turn the heat off under the meat mixture
  • add in the spices, the egg and the coconut flour – mix it all up really well
  • move half the meat and veggie mixture to your food processor – if you can fit all of it do that, I can’t.
  • add half (1/8 cup) of the olive oil into the food processor with the meat and veggie mixture
  • process until chopped don’t go to long or it will get mushy
  • fill/stuff as many mushroom caps as you can with mixture and then repeat the previous 3 steps with the second half of meat & veggie mixture.
  • Over Stuff.

My recipe differs from Sarah’s when adding the spices, egg and coconut flour. I can’t get my whole mixture into the food processor at once. There is just too much. I didn’t want to risk splitting the egg, spices and coconut flour unevenly so I just added it before the processing. Seemed to work out just fine. Yummy in fact.



Eat Well & Feel Good

Tagged with:

2 Responses to Paleo Stuffed Mushrooms

  1. sarah says:

    i really want to try this recipe however you didn’t mention how long to cook them for?!?!


    • amy says:

      Yipes! I can’t believe I forgot that. Thank you for pointing that
      Out. Preheat oven to 400 then cook stuff mushrooms until the top of stuffing
      is a bit brown. About 20 minutes. Enjoy!

Leave a Reply to amy Cancel reply

Your email address will not be published. Required fields are marked *