Ingredients:
4 very large portabello mushrooms
1/4 cup olive oil (for coating the mushrooms)
1 jar of paleo friendly marinara sauce
Dried parsley for topping (optional)
Filling
2 Tbsp. coconut oil
1 1/2 pounds ground pork
1 medium onion, diced
4 cloves garlic, crushed
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. sea salt
1/2 tsp. ground black pepper
Dash of red pepper flakes (optional)
1 egg, room temperature, whisked
1/4 cup almond flour
Preheat oven to 400F.
Clean the outside of the mushrooms with a damp paper towel and remove the stems. Scrape out some of the inside with a spoon and rub olive oil around the outside of each mushroom. Set mushrooms on a baking tray top down.
Dice the vegetables and set aside. In a large skillet over medium high heat, melt the coconut oil and then add the onions, garlic and bell peppers. Saute for 3 minutes.
Add the pork to the pan and the seasonings. Heat until the pork is cooked through, about 5-7 minutes. Turn off the heat and transfer the filling to a large bowl. Allow to cool slightly.
Add the whisked egg to the filling mixture and mush it around with you hand until it is well coated. Add the almond flour and continue to mix by hand until well combined. It will still be chunky. Now go wash your hands because they are covered in goo.
Scoop the mixture into each mushroom cap. Make sure to stuff them really full!
Bake in the oven for 25 minutes. Take them out and top each with a couple spoonfuls of marinara sauce and place back in the oven. Cook for another 5 minutes.
Top with parsley (optional) and serve with some additional marinara sauce on the side.
