Stuffed Mushrooms

This recipe was one of my first attempts at paleo cooking back in February, and I was very happy with the results. I guess I was too busy eating to remember to put the recipe on the blog! 

Start with really fresh ingredients: nice firm mushrooms and a couple of fresh herbs if you have them available. You can also add some crumbled Italian sausage for a spicier taste.

24 medium sized mushrooms

1 tablespoon olive oil

1 cup onions or shallots, diced

5 cloves garlic, minced

1 cup organic chicken broth (or white wine)

2 tablespoons dried herbs (Italian blend, or basil and oregano) OR

Handful of fresh herbs, chopped

1 tablespoon parsley, chopped

Sea salt and pepper

Mild or spicy Italian sausage, cooked and crumbled (optional)

Remove stems from mushrooms, chop into small pieces and set aside. Heat oil in a large pan. Add mushroom caps and cook for a few minutes until mushrooms begin to become tender. Remove from pan. Add onions or shallots, garlic, and chopped mushroom stems to pan along with a little more oil and cook for several minutes. Stir in some sausage. Add the chicken broth or wine, basil, and oregano and simmer until most of liquid is absorbed. Fill mushroom caps with the onion mixture and sprinkle with chopped parsley.