Paleo Friendly Stuffed Portobello Mushrooms Recipe

Just like any food, if you like it you love it and if you don't like you can do without. Portobello mushrooms are pretty delicious if you ask me. However, some people are not big fans of any mushroom. This is usually due to the texture of a mushroom. However, we I really think that if you are on the fence about mushrooms, this dish may change your mind. It offers a great paleo recipe with some great flavor that will not mask the mushrooms natural flavor, but definitely gives it more to enjoy for those who are not completely sold on portobello's.

This main course dish, should of course be accompanied by some fresh green side. Many people find a salad or a green bean dish to be the most appropriate, but the choice is up to you!

Stuffed Portobello Mushrooms - Paleo Recipe

Ingredients

• 4 large or 6 small portobello mushrooms
• 3 slices of bacon, cut into ½” pieces
• 2 cup asparagus, cut into 1” pieces
• 1 small red pepper, chopped
• 1 onion, chopped
• 1 cup homemade chicken stock Marinade
• 2 tbsp soy sauce, optional
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 teaspoon Dijon mustard
• salt and pepper to taste

Preparation

1 Remove mushroom stems and spoon out the gills (brown part under the cap).
2 Combine all ingredients for marinade. Mix well.
3 In a large bowl or bag, put in the mushroom caps and cover with marinade. Allow to sit for 10 minutes.
4 Place oven rack in the center of oven and preheat to 400 F.
5 In a large skillet, fry bacon. Once finished, remove and cut into pieces.
6 In the same skillet, over medium heat, add asparagus, pepper and onion. Saute for a few minutes and then add the chicken broth. Bring to a boil and then reduce heat to low. Continue to cook until broth has been absorbed.
7 Place marinated mushroom caps on a baking sheet. Fill each cap with vegetable mixture. Put in oven and cook for 20 minutes.

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Nick Simpson