This recipe for stuffed mushrooms makes an awesome main course served with stir-fried veggies or great nibbles if you’re throwing a party. The recipe is made with ground pork, which I think works best, but for those who don’t eat pork, you could make it with ground chicken or turkey as well.
The recipe was inspired by a recipe in Jane Kennedy’s “OMG! I Can Eat That?” It was intended to be an appetizer done with shiitake mushrooms, but I had quite a few portabellas on hand that were in danger of going “off”, so improvise I did. If you’re making these mushrooms as a meal where each person will have their own, I’d stick with the portabellas. If you’re looking to create “finger food” for a party, the shiitakes would be great.
Slow Carb Stuffed Portabella Mushrooms
Serves 6
Ingredients- filling
- 6 Portabella mushrooms (or 24 shiitake mushrooms)
- ½ lb ground pork mince
- 4 green onions (or “spring onion”, in other parts of the world)
- 4 garlic cloves
- 1 teaspoon dried chilli flakes
- 1 teaspoon ground white pepper
- 1 teaspoon sea salt
- 1 Tbs olive oil or macadamia nut oil
Ingredients- sauce
- 2 Tbs soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon dried chilli flakes
- Squeeze of lemon juice
Directions
- Preheat oven to 400F/200C. Line a baking tray with baking paper.
- Prepare the mushrooms by cutting off the stems and placing them on a tray. If you’re using portabellas, you may want to scoop out the insides. I didn’t because I was feeling lazy, but you’ll notice that by leaving them in, you get some brown mushroom liquid sloshing around.
- In a large bowl, combine the pork, green onions, garlic, chilli, white pepper and sea salt. Divide evenly into your mushroom cups.
- Heat the oil in a non-stick frying pan over medium heat. Place each mushroom, filled-side down, in the pan and cook for a few minutes until the tops turn golden. Turn and cook on the other side for two minutes.
- While the mushrooms cook, make the dipping sauce by mixing soy sauce/tamari, sesame oil, chilli and lemon juice. Set aside.
- Remove the mushrooms from the pan and transfer to the baking tray. Bake for about 10 minutes, or until cooked through. Serve immediately with the dipping sauce.
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I love a good stuffed mushroom! I used to make them with breadcrumbs, but I’ve switched to sausage now that I’m eating Slow Carb. I still use the stems, though. So I trim off the end of the mushroom stem (where it usually gets weird and dry) and then I mince the mushroom stems and mix them with the sausage. Sometimes I add a bit of cheese as well, depending on how I’m feeling (and how strictly I’m staying away from dairy).
Stuffed mushrooms are one of my favorites. I had them on my menu plan for later this week but I wasn’t sure how to tweak it into being truly slow carb. (I usually add cheese and tomato sauce to mine)
I think I’ll give this a try, but add in celery and an egg so it’s still a little more like what I’m so used to. =]