Tag Archives: mushroom

Pesto Portobello Pizza

portobello pizza

Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.

portobello pizza

portobello pizza

portobello pizzaThis recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!

portobello pizza

portobello pizza

portobello pizza
Pesto Portobello Pizza
 
Prep time
Cook time
Total time
 
Serves: 4 individual pizzas
Ingredients
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
Pesto Portbello Pizza
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about ½ cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  3. Heat a dry pan on the stove top over medium high heat.
  4. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  5. Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  6. Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  7. Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Garnish with extra basil leaves before serving

Paleo Whole30 Pizza Portebello Pizza

Prosciutto “Cheese” Stuffed Mushrooms

My last recipe for you before I fly (almost) across the country to Cleveland to spend time with C’s family! I just realized that I’ve been working backwards with my Thanksgiving recipes.  I went from a dessert recipe to a main dish to a side and now to this, an appetizer. Totally unintentional. I’m ending with a good one though. Can’t really go wrong with a recipe that has prosciutto in it, am I righhh?

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

This is another easy and quick recipe that’s a crowd favorite. You can use any kind of mushrooms that you can stem and fill. I like to use regular white or cremini mushrooms because they are bite sized and perfect for a finger food.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

For those who are dairy intolerant, soaked cashews make a delicious cheese substitute. They are mild enough to flavor easily and become soft so they blend into a creamy texture.

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

You can eat these stuffed mushrooms hot right of the oven or at room temperature, so feel free to make this ahead of time in the morning if you need the oven space throughout the day for other dishes.

Hope everyone has a wonderful Thanksgiving wherever you are and whoever you are with!

Paleo Gluten Free Prosciutto Cheese Stuffed Mushrooms

PROSCIUTTO “CHEESE” STUFFED MUSHROOMS
 
Prep time
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Total time
 
Ingredients
  • ⅓ cup cashews
  • 2 tsp lemon juice
  • 2 tsp fresh thyme
  • ½ tsp salt
  • pepper, to taste
  • 1 tbsp water
  • 2 oz prosciutto, chopped
  • 8 oz mushrooms, stems removed
Instructions
  1. Soak cashews for at least 2 hours.
  2. Preheat oven to 400 degrees F.
  3. Drain the cashews and place in the food processor with lemon juice, salt, pepper, thyme, and water.
  4. Process until smooth.
  5. Place in a bowl and add in the chopped prosciutto. Mix well.
  6. Spoon the mixture into the mushroom caps and lay them out on a baking sheet.
  7. Bake for 20 minutes, or until the mushrooms are cooked.
Notes
Feel free to use goat cheese or any other good quality soft cheese instead of cashews if you can handle dairy!

Paleo Gluten Free Whole30 Prosciutto "Cheese" Stuffed Mushrooms

Sausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingI have the whole apartment to myself this week! Well, more like the dogs and I… They make great company. C is off to my home state of NJ doing his work thang all week. Which means I made a giant dish of stuffing all for myself. That’s okay. It’s so good that I don’t mind eating it for the next 4 days. Might only last 3 days actually…

By the way, “stuffing” is a misnomer. This recipe is for a dressing. I’ve successfully cooked 3 turkeys in my life and never have I cooked anything inside one. I have no desire to stuff this inside anything besides my belly. But whatever, who says “dressing” anyway? Only weirdos. Sorry if you’re a weirdo. I still like you anyway.

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingThere’s a bunch of things cooked separately for this recipe, and then they are all cooked together. I know, sounds really dumb and pointless. But just trust, it’s not. All that work yields to a perfect mixture of delicious textures.

Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingSausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing
This is a perfect dish to prepare ahead of time up to right before the step you put everything in the oven. Cover and put in the fridge a day or 2 before Thanksgiving and bake on the big day. One less thing to worry about while getting ready for the guests and about to have a nervous breakdown. Don’t you love hosting Thanksgiving? Sausage, Sweet Potato & Apple Paleo Thanksgiving StuffingSausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing

Sausage, Sweet Potato & Apple Paleo Thanksgiving Stuffing
 
Prep time
Cook time
Total time
 
Ingredients
  • 1.5lb sausage, out of casing
  • 1 large sweet potato, cubed
  • 1 large onion, sliced
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 10 oz mushrooms, sliced
  • 1 large apple, cubed
  • 3 tbsp butter, melted
  • 1 cup chopped walnuts
  • 2 large eggs
  • ¼ cup chicken broth or bone broth
  • 2 tsp fresh thyme
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss the sweet potato cubes with 1 tbsp melted butter, salt, and pepper, and bake for 15 minutes.
  3. Meanwhile, heat a tbsp of butter in a large skillet over medium high heat.
  4. Throw in onion slices, celery, and garlic into the skillet and sauté until the onions are soft.
  5. Add the sausage to the pan and cook, breaking it up, until the meat is browned.
  6. Pour out as much liquid as possible, and place the mixture into a 9x13 baking pan.
  7. In the same skillet, heat another tbsp of butter.
  8. Add mushrooms with salt and pepper to the pan and let them cook until they sweat out most of the liquid and become soft.
  9. Add the apple cubes and sauté for 5 more minutes.
  10. Pour the mixture into the baking pan with the sausage mixture.
  11. Add chopped nuts and cooked sweet potato cubes to the mixture.
  12. In a separate bowl, whisk together eggs, thyme, broth, and salt and pepper.
  13. Pour into the baking pan.
  14. Stir everything together to mix well.
  15. Bake in the 400 degree F oven for 30 minutes.
  16. Let cool for 10 minutes before serving.