We're LOVING Predominantly Paleo's new book Down South Paleo which features delectable southern recipes adapted for the paleo eater. These Chipotle Stuffed Mushrooms will be PERFECT for tailgating, bbqs, party appetizers, or just a starter for dinner. Check out the recipe below!
Chipotle Stuffed Mushrooms
(Grain, Dairy, and Nut Free)
Yield: 10 servings
You will need:
2 lbs whole white mushrooms
1 medium onion, diced
1 lb pastured breakfast sausage (or best quality available)
1 cup homemade mayo (or check out Primal Kitchen's pre-made mayo)
1 chipotle pepper in adobo sauce, minced
1/2 tsp adobo sauce, check for ingredient quality (hint: you can use some of our Teeny Tiny Spice Oaxacan Adobo mixed with some oil or tomato sauce here for a Barefoot twist!)
1. Preheat the over to 375 F
2. Place the stemmed mushrooms on a foil lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes.
3. While the sausage is cooking, puree the mayonnaise, chipotle pepper, and adobo sauce in a blender or food processor. Once the sausage is cooked through, removed from heat and stir in the chipotle mayo. Spoon the filling into the mushroom caps, being careful not to overfill. Bake for 20-35 minutes, or until the stuffing starts to brown nicely along with the mushrooms. Enjoy!
Be sure to head on over to Jennifer's page for more great recipes and more information on this great new cookbook. You'll be drooling over the recipes you'll find inside, we promise.
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