I made a delicious Primal version of the Food Network’s cheese and chile stuffed mushrooms this week. They were packed with flavor and added some nice variety to my meals. They would also make a great and easy appetizer or snack for guests! I added bacon to mine for some extra protein (and flavor), but these are easily made vegetarian by simply leaving it out.
Cheese and Chile-Stuffed Mushrooms (Adapted from the Food Network Magazine) (Difficulty-Easy; Makes 4 large mushrooms)
- Cold Pressed Organic Extra Virgin Olive oil
- 4 medium organic Portobello mushrooms
- 1 Tbsp. unsalted butter
- 4 organic scallions, sliced
- 1 poblano or Anaheim chile pepper, seeded and coarsely chopped
- 3 cloves garlic, minced
- 1/4 c. almond meal
- 1/4 c. chopped fresh organic parsley or cilantro, or both
- Kosher salt and freshly ground pepper
- 1 1/4 c. shredded organic cheddar cheese (about 6 ounces)
- 1/3 c. Greek yogurt
- 2-3 slices of crispy cooked bacon (optional)
Preheat the oven to 375 degrees F. Coat a baking sheet with a little olive oil (I actually used about 2 Tbsp. of leftover bacon grease-yum!). Remove the stems from the mushrooms and coarsely chop them. Scrape the gills from the underside of the mushroom caps using a spoon; discard.
Heat a large skillet over medium heat. Add the butter, half of the scallions, the chile pepper and garlic and cook, stirring, until the pepper is soft, about 4 minutes. Add the mushroom stems and cook, stirring occasionally, until tender, about 3 minutes. Stir in 1/4 cup almond meal and cook 1 minute. Remove from the heat; stir in the parsley or cilantro and season with salt and pepper.
Stuff the mushroom caps with one-quarter of the chile pepper mixture and arrange on the prepared baking sheet. If using, break bacon into small bits and add to mushrooms. Top the mushrooms with equal amounts of cheddar cheese. Bake until the mushrooms are tender and the cheese is bubbly, about 20 minutes. Top with the greek yogurt, remaining scallions, and a pinch of chopped parsley or cilantro.