AIP Sausage Stuffed Mushrooms
People love stuffed mushrooms, but they can often be loaded with ingredients that are not autoimmune compliant. To help bind the meat Chef has added a little coconut cream. The nutritional yeast used in the recipe is to achieve a slight “cheese” flavor. Again, make things easier on yourself. Plan on making the meat mixture the night before. This will give the flavors time to blend and help it all stay together when you stuff your mushroom caps. Stuff the caps a couple hours before your guests arrive then bake just before. It’s all about making things easy on yourself!
Sausage Stuffed Mushrooms
Makes 16 appetizers
- 16 extra large mushrooms (either button or cremini mushrooms)
- 3/4 lb Ground pastured pork
- 5 tbl. Extra virgin olive oil
- 2 tbl. Balsamic vinegar
- 1 tbl. Minced garlic
- 1 tbl. Granulated onion
- 2 tsp. Sea salt
- 2 tsp. Dry oregano
- 1 tsp. Minced rosemary
- 2 tsp. Chopped flat leaf parsley
- 4 tbl. Coconut cream
- 1 tbl. Nutritional yeast flakes
- Wash mushrooms well and remove stems. Chop stems finely and set aside.
- Toss mushroom caps with 3 Tbl. Olive oil and 2 Tbl. Balsamic. Lay out mushrooms on tray.
- In large saute pan, heat 2 Tbl. Olive oil and add garlic, pork, minced mushroom stems and seasonings. Continue until completely cooked through.
- Stir in coconut cream and nutritional yeast, then cool slightly.
- Fill each mushroom generously with sausage mixture.
- Bake for 350 for 30 minutes until stuffing is brown and crusty.
