Stuffed Portobello *Whole30 *Paleo

I’ve served this meal three times and finally perfected the preparation! I’m rather happy with the yummy, healthy results!

This recipe was inspired by another eMeals recipe but also by an urge to make something with ground lamb. So, I thought I’d try my own version. The addition of sweet potato fries was a nice touch as well!

At first glance, this almost looks like an open faced burger and fries!

For the sweet potatoes, I learned that you really want them thin! Then they’ll get much crispier in the oven.

I tossed them in olive oil then used salt and pepper grinders plus garlic powder to cover them well! One recipe called for actual garlic but I thought this would be so much easier! And still delicious!

Bake at 400°F for 10-15 minutes and then stir/rotate them and bake another 15 minutes or more. I let mine get nice and crispy. You can keep them in the oven until they finally start to dry out.

Ingredients:

  • 6 large portobello mushrooms
  • 1 lb organic ground lamb
  • 1 lb organic ground turkey
  • 8 oz bag of spinach
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 large eggs beaten
  • 2 large tomatoes, sliced
  • 3/4 cup almond flour
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F
  2. Spoon out the brown gills from the underside of the mushrooms.
  3. Using a large knife and cutting board, chop about 6 oz of spinach until you have extra tiny pieces.
  4. Sauté onion, garlic, and 1 tbsp olive oil in a large skillet over medium heat until translucent. Stir regularly for about 5-6 minutes.
  5. Add ground turkey and lamb. Break up meat with a wooden spoon while stirring and mixing in skillet.
  6. After about two minutes, add the minced spinach. Mix well. Cook thoroughly until crumbly.
  7. Remove from heat. Add to a large mixing bowl. Combine meat with eggs, almond flour, and balsamic vinegar. Season well with salt and pepper. *You can always add more later, but I did find that my meat was under salted.
  8. Place hollow mushrooms on a baking sheet (I recommend using tin foil for easier clean up) and spoon on the meat mixture. If the mushrooms are large, you’ll be able to fit plenty of meat.
  9. Bake for 10-12 minutes. I let the meat brown a little on top.
  10. Prep your plates with raw spinach leaves and sliced tomatoes for extra flavor.
  11. Place the baked mushrooms on top of the tomatoes and dive in! Enjoy!

Note: I prepped the sweet potatoes ahead of time and baked them while I was preparing the rest of the ingredients. Then the oven was already at 400°F when it was time to bake the mushrooms.

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