Stuffed Portobellos gluten free GAPS friendly

I only recently joined the portobello fan club. I know they’ve been staple for grain-free burgers and vegetarian steak for some time, but then I found a new way to use them – one that won’t remind me of the bun or steak I may or may not dig into.

Then again, they also make a perfect side to a steak or a giant salad. Easy to put together, beautiful presentation, and packed with veggies, these stuffed portobellos are a dish worthy of guests, lunch times, and hearty dinners.

Eating with your fingers is highly recommended.

Stuffed Portobello Mushrooms

By Stephani Jenkins, guest contributor

Serves 4

Ingredients:
4-6 portobello mushrooms, stems and gills removed
1/2 head cauliflower, coarsely chopped
3/4 cup artichoke hearts, finely sliced (find additive free artichoke hearts here)
1 small zucchini, finely chopped
2 strips bacon, cooked and chopped (find beef bacon here, pastured pork bacon here)
2 small tomatoes, finely chopped
4 green onions, green parts only, finely sliced
1/4 cup parmesan cheese (optional)
Juice of one lemon
1 tablespoon butter, ghee, animal fat or coconut oil (find coconut oil here, tallow here)
1 garlic clove, minced
2 tablespoons fresh basil or 2 teaspoons dried (find organic non-irradiated herbs and spices here)
Salt and pepper, to taste (find natural sea salt and pepper here)

Directions:
Brush inside and outside of mushrooms with lemon juice and sprinkle with salt and pepper. Set aside.

Pulse the chopped cauliflower in the food processor 10-15 times (1 full second each), until cauliflower looks like rice. Do not over-process or it may turn to mush.

Melt 1/2 tablespoon fat in a large frying pan over medium-high heat then add cauliflower, artichoke, zucchini, bacon, tomatoes, onion, and garlic (and basil if using dried). Stir frequently for 3-5 minutes, until vegetables are tender. Remove from heat and stir in cheese, fresh basil, a drizzle of lemon juice, and salt and pepper, to taste.

Arrange mushrooms on a plate and spoon in generous helpings of filling.

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