Friday, July 13, 2012

Italian Stuffed Portobello Mushrooms

I've been traveling the last couple of weeks and am getting ready for the first ever live streaming of a super cook (August 4 - mark your calendars) but i didnt want to leave you empty-stomached. Here's a SUPER yummy and easy meal that I tried at a Paleo Potluck and had to make for myself. If you can tolerate cheese, feel free to top it with some mozzarella! Enjoy!

6 portobello mushroom caps
1 lb Italian sausage
1 lb grass-fed ground beef
6 sliced of bacon - chopped
1 onion - chopped
1 c sliced mushrooms
1 jar marinara sauce (read the label for added crap like soybean oil)
1 Tbsp paprika
salt and pepper to taste

Brown bacon and remove from pan.
Add veggies to bacon fat and saute until translucent.
Add sausage, beef, paprika, and salt and pepper to taste; cook through.
Top with sauce then bacon. I also topped with cherry tomatoes and slices of red onion and bell pepper
Bake at 350 for 20-30 minutes or until mushrooms are tender

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