Stuffed Mushrooms & SoCal Regionals!

Stuffed Portobello Mushrooms

 

Ingredients:

•  1 lb of grass fed ground beef (Sprouts)
• 6 pack of portobello mushrooms (Trader Joe's)
• 1 bell pepper, pitted and chopped to dime size pieces
• 1 XL egg
• 1/4 teaspoon of sea salt
• 1/4 teaspoon - Paprika
• 1/4 teaspoon - Cayenne Pepper
• Pinch - Cinnamon
• 1/4 teaspoon - Ground black pepper
• 4 cloves of garlic, minced
• 1/4 teaspoon of coconut oil, melted
• Louisiana Fish Fry Cajun Seasoning, to taste* (This seasoning can also take place of all your spices, just add the cinnamon)

Prep:

• Preheat oven to 400 degrees
• Line baking sheet with foil and lightly coat with melted coconut oil
• Remove stems of mushrooms, chop and set aside
• Stem face down, bake for 7 minutes
• Stem face up, bake for another 7 minutes. Then set aside and let cool
• While that's cooking, heat coconut oil and saute bell pepper, mushroom stems and garlic on low heat
• Hand mix your spices into your meat
• Once the bell pepper, garlic and mushrooms softens, add meat and brown. Cut up into smaller chunks
• Drain of excess fat/liquid and remove from pan to cool
• Once the meat mixture is cooled, hand mix in the egg. Make sure it's cool enough so it won't cook the egg!
• Bring oven temperature to 350 degrees
• Using a spoon or you hands, scoop the meat mix onto the mushroom and pack that! Stack that! let it fall next to the shrooms!
• Bake for 5-10 minutes, remove from oven and add the Louisiana Fish Fry Cajun Seasoning
• Serve immediately. Serves 4-5.
• Faceplant

 

Yesterday, I went to Del Mar for So Cal Regionals. And I got this shirt from Life as Rx. Too. Legit.