I tried my hand at stuffed mushrooms and they came out absolutely DELISH! I stuffed them with ground chicken, almond meal onion, celery, poultry seasoning, and (of course) mushrooms! Served these beauties up with smoked tri-tip and sauteed cabbage. Unfortunately, there wasn't really a recipe -- i just went for it. I'll post the make-shift recipe here but adjust as you see fit... and of course - enjoy!
1.5 lb ground turkey, chicken, lamb or beef
1 pkg mushrooms
1 egg
1/4 C almond flour
1 small onion
1 stalk celery
1 Tbs parsley
1 Tbs poultry seasoning
2 Tbs + 2Tbs fat / coconut oil / olive oil
kosher salt and pepper to taste
Preheat oven to 400. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy. Remove the stems and set them aside. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish. Dice the parsley, onions, celery stalks, and mushroom stems. In a skillet add 2Tbs oil then brown the ground chicken, add the veggies and cook until the veggies are tender. Move the meat/veggie mixture to a food processor and add all the spices, the egg, remaining olive oil and the almond flour. Pulse until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky. Scoop mixture into the mushroom caps – make them really full. Cook for 20 minutes or until brown and bubbly.
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