Happy Holidays everyone! This is my absolute favorite time of year. This time between Thanksgiving and Christmas is filled with celebrations, decorations, and lots of yummy food and happy memories shared with friends and family...and I just can't get enough of it. Obviously, I don't have a scrooge-y bone in my body! :)
Today I am going to share a tasty stuffed mushroom recipe! I love stuffed mushrooms because you can serve them individually as appetizers or eat a couple as a full meal. I started with a simple base of sausage, onion, celery, and spinach and added a little holiday flair by throwing in dried cherries and spices such as thyme and sage.
What are your favorite holiday recipes? I still need more ideas for Christmas!
Holiday Paleo Stuffed Mushrooms
Time: 1 hour
4 portabello mushrooms
2 tbsp olive oil
1/2 white onion, diced
2 ribs celery, diced
1/4 cup dried cherries, diced
1/2 cup spinach, chopped
1 clove garlic, minced
1 lb Italian sausage
1/2 tsp sage
1/2 tsp thyme
Salt and pepper to taste
1/4 cup almond flour
Heat a large skillet over medium heat.
Clean mushroom caps by gently wiping them off with a damp paper towel. Remove the stems, dice and set aside. Scoop out the "gills" and set aside.
Brush mushroom caps with olive oil and place in a large glass baking dish.
Add onions to skillet and cook until translucent, stirring often, about 3 to 4 minutes.
Add celery, cherries, mushroom caps, spinach, garlic and all spices to the skillet along with the onions. Stir well to incorporate and cook for 4 to 5 minutes.
Add sausage to the skillet and cook until completely browned, about 8 to 10 minutes.
When sausage is completely browned, transfer mixture to a large bowl. Stir in the egg and almond flour until well combined.
Bake for 20 to 25 minutes, until browned on top.