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)