Sometimes I’m a bit of an impulse buyer.
It’s very rare, but occasionally I can’t help myself. This last time… it was mushrooms. I know, you thought I was going to mention that great pair of shoes. But not me. For me, it was mushrooms. These big plump stuffing mushrooms looked so good, I had to have them. I had no plan of what to do with them, but I was sure I would find a way. They reminded me of the days when my mom would make her decadent stuffed mushrooms for parties, and I felt the need to taste that delicious memory once again. The only problem: her stuffed mushrooms were filled with butter, Parmesan, and breadcrumbs, something that I wasn’t going to tempt myself with. So I was on a mission to find a recipe I could work with. Not only that, but could I grill them? The only stuffed mushrooms I ever ate were baked in the oven. With the 105 degree heat and a recent discovery that I have no air conditioning in my house (that’s another story,) I was not sticking anything in that oven. After a quick search, I immediately came across this really cool resource that pretty much breaks down the art of a stuffed mushroom.
Using the basics and some random stuff I had in my house, here is what I came up with. I suggest you do the same. Go for it. Get creative.
Ideal Protein: Phases 1, 2, 3, and 4
- 8 large stuffing mushrooms, cleaned and stems removed and chopped for stuffing
- meat: Phase 4– I used 1 Applegate Farms Chicken and Apple Sausage. Phases 1-3– use 1 chicken sausage with no added fruit or sugar
- sea salt
- black pepper
- fresh basil, chopped
- 2 teaspoons olive oil. Phase 4– use 1 tablespoon of hummus instead of oil. (Most recipes use a binder such as butter, mayonnaise, or cheese to hold the stuffing together. In Phase 1-3, use olive oil or a Walden Farms product, but in Phase 4 hummus is a much healthier and equally tasty alternative to those other binders.)
- Brown sausage in a skillet in 1 tsp of olive oil. Let cool.
- Remove mushrooms stems. Clean and chop.
- Mix chopped mushrooms, meat, basil, salt and pepper, and olive oil (or hummus for Phase 4) in a bowl.
- Stuff mushrooms.
- Preheat grill to medium.
- Spray grill pan with olive oil and grill mushrooms on grill pan for 15-20 minutes.
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