5 portobello mushrooms
1 lb. ground italian sausage (this would also be tasty with ground lean beef or turkey burger... to cut the fat!)
1 zucchini, finely chopped
1/2 red pepper, finely chopped
1/4 onion, finely chopped
Seasoning: Italian seasoning, garlic powder, pepper
Combine sausage with other ingredients and stuff in portobello mushroom cap.
Bake at 350 degrees for 40 minutes.
I served this with sauteed red chard in tsp. olive oil and garlic, steamed zucchini, and salad. It's a 3-4 block dinner! BUT... the fat is 5 blocks! So, If you are zoning it is not balanced. I am okay with, and actually perform well, with a little extra fat blocks with my main meals. This is also a total paleo recipe, which is something I've been trying... and liking! Hope you enjoy... It's one of my new favorites!
Here's a tip that might help with doing stuffed mushroom caps: cook the mushroom caps without filling first. Put them in the oven at 350 until they are pretty much cooked, then cook them again with the filling. Doing the pre-cook removes a lot of the moisture from the caps, so this would be a good method to try if you find your stuffing getting waterlogged.
Congratulations on the food blog Kelly! Great job!
Question: Since you're doing a Pale/Zone (no dairy) focused diet, I was wondering what your calcium sources were. I know leafy greens and are rich in calcium, but ... what else?
Thanks again for taking on the food blog. All the best to you!
Thanks for the tip, Ricky!
Hi Vivian! That is a great question, and one I had as well! You are right, dark green leafy vegetables, and broccoli are rich in calcium, and are staples when eating Paleo. According to the information I've read on Paleo diets, calcium is much easier to absorb in the body when grains, and beans are excluded from the diet. On a side note, I think the weight bearing activities we do in CrossFit are beneficial for improving bone density as well!
Hope that helps! Thanks for checking out the food blog!!!!
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