My Grandmothers Stuffed Mushrooms (Gluten-Free!)

Stuffed Mushrooms

My Italian grandmother always made stuffed mushrooms for Holidays and family gatherings. I absolutely hated mushrooms for most of my life, but would eat the stuffing because it was just awesome. For Thanksgiving this past year my mom and I were determined to make Paleo stuffed mushrooms. She, however, made pesto to fill the mushrooms, and I did not approve (pesto and grain stuffing are not near similar). So I saved it by making Elana’s “Savory Pie Crust” from her Almond Flour cookbook, and combined the two together. My grandmother even approved!

Sine then, however, I wanted to find a way to most accurately replicate the stuffed mushrooms I so fondly remember eating at all family gatherings throughout my life (until I went grain-free). Elana’s recipe helped me to do so. I really really wish I could mail these suckers for my family to have them compare. They can’t eat this batch because they don’t live near me 😦

I think they’re darn good.

‘Bread’ Crumbs (aka Elana’s Savory Pie Crust)
“Makes one 9 1/2” crust (or 5 biscuits in this case)
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt*
1/2 teaspoon baking soda
1 tablespoon mince scallians (white and green parts)
1/4 cup grapeseed oil
1 tablespoon water

Preheat oven to 350F. In a large bowl, combine the almond flour, salt, baking soda, and scallions. In a medium bowl, whisk together the grapeseed oil and water. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9 1/2″ or deep-dish pie pan. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and let cool completely before filling.”

*The only change I made to her ingredients was cutting the salt in half. I used 1/4 teaspoon sea salt instead. The first time I made this crust for a pie, it was too salty for my taste buds. Also, instead of making in into a pie crust, I shaped 5 biscuits at about 1cm height and put them on a parchment lined baking sheet.

I baked the biscuits at 350 for 15 minutes. Once you remove the biscuits, keep the oven at 350F (for mushrooms)

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Mushrooms
2 packages of button mushrooms
2 tsp + 2tbsp olive oil
1/4 C chopped yellow onion
1 tsp chopped or –puréed—? Garlic ~2 cloves
1 tsp chopped fresh rosemary
1 tbsp + 1 1/2 tsp Sherry *Optional since its not Paleo, but what’s life without alcohol? 😉
Makes ~24 mushrooms (makes more if you don’t overstuff them like I did!)
Prep time: 10 minutes
Cook time: 25-30 minutes
1. Sauté your onions and garlic in 2tsp of oil (I used olive oil), for about 2-3 minutes. Until they start to brown. Remove from heat and let cool.
2. Take your cooled biscuits and crumble them into a medium sized bowl.
3. Remove the stems from your mushrooms and chop half a dozen (half of them) into small pieces. (Either toss the stems or save them to add to your zucchini pasta or whatever you’re making for dinner).
4. Toss the chopped stems into the bowl along with your finely chopped rosemary. Once your onions and garlic has cool, add them into the bowl, too. I didn’t want to cook the mushroom stems along with the onion and garlic because I like the texture of them.
5. Mix everything together until it’s all evenly incorporated.
6. Add your Sherry and mix.
7. Thinly coat the bottom of your mushrooms in oil. (I used olive oil and poured some into a tiny bowl & dipped them in).
8. Liberally stuff your shrooms… I’ve never heard anyone complain about having too much stuffing!!!
9. Place back on your parchment paper and bake for 25-30 minutes at 350.

Stuffed MushroomsNow go to Elana’s Pantry & buy her Almond Flour cookbook! So many amazing recipes.

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