Wednesday, September 15th, 2010

Posted by: Michael on Sep 14, 2010 Print PDF

Tagged in: Coaches Corner

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Eating Clean Can Be Delicious!
by Alex

CrossFit MSP Stuffed Mushroom Paleo Challenge
I know there will be some folks that are anticipating our upcoming Paleo challenge next month. Some of you have already started to eat cleaner. I remember during our last Paleo challenge, the change was definitely tough at the beginning. As I started cooking and getting creative, I realized that eating clean can be delicious! I want to share a recipe I found on Everydaypaleo.com.

Sarah is a CrossFit trainer, a wife and mother of three boys. Her entire family eats Paleo. This is her blog on how she feeds her family, and I must say, it is pretty inspiring to see that they all eat this way as a normal way of life. I’ve tried a number of her recipes, and they are pretty tasty,  especially the giant stuffed mushrooms which will please Paleo and non-Paleo eaters alike. Enjoy!
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Giant Stuffed Mushrooms
  • 4-6 BIG Portobello Mushrooms
  • 1.5 lbs grass fed ground beef
  • 1 lb spicy Italian pork sausage – casing removed
  • 3 celery stalks diced
  • ½ green bell pepper diced
  • 1 red onion diced
  • Diced mushroom stems
  • 1 tsp paprika
  • a few shakes to 1/2 tsp cayenne pepper
  • 2 tbsp dried basil
  • 1 tbsp tarragon
  • 6 crushed garlic cloves
  • Pinch of sea salt
  • Black pepper to taste
  • 1 omega 3 enriched egg
  • 1/4 cup olive oil
  • 1/4 cup coconut flour (or I’m sure almond meal would work just fine too!)
Preheat oven to 400. Use a moist paper towel to gently clean the mushrooms, if you run mushrooms under the tap to clean them, they get a little soggy… Remove the stems and set them aside and carefully scoop out the feathery insides of the mushrooms with a spoon. Rub the outsides of the mushrooms with olive oil and place cap down in a large glass baking dish. Dice the bell peppers, onions, celery stalks, and mushroom stems. In a large soup pot brown the sausage and ground beef, add the bell peppers, onions, celery, and mushrooms and cook until the veggies are tender.  Move the meat/veggie mixture to a food processor and add all the spices, the egg, olive oil and the coconut flour. Process until the mixture is finely chopped but NOT mushy, it should be chopped fine but still chunky. Scoop mixture into the mushroom caps – make them really full. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven for 20 minutes or until brown and bubbly.
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I top mine with marinara sauce - yummy! For those of you who are just cooking for 1 or 2 people, I usually fill enough mushroom caps for a meal, and freeze the leftover stuffing for another night.  It freezes really well, and all you have to do is get some Portobello mushroom caps, and you’re set!
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written by Justin, September 14, 2010
Daaang, that looks good. Definitely trying this.
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written by Logan, September 15, 2010
Yep, I'll be putting this on the menu soon. Thanks Alex!
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written by Liz, September 15, 2010
There are a couple of really good cookbooks that aren't specifically Paleo, but by virtue of being low-carb oriented, have a lot of recipes that work for that. Look for "500 Low-Carb Recipes" by Dana Carpender, and also another one by the same author "200 Low-Carb Slow Cooker Recipes". She's all about using real food, and not being afraid of eating fat. Most of the recipes are simple, quick and easy to make.

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