Stuffed Mushroom Bites
Active Time: 20 minutes / Cook Time: 20 minutes / Total Time: 40 minutes
Makes 8 servings
For snacks this week you will bake 8 stuffed mushrooms today, store them in the fridge, and enjoy as a snack (2 per person) Days 1 and 3. You will freeze the remaining 8 stuffed mushrooms (uncooked), bake them on Day 6, and enjoy as a snack Day 6 and 7. Plan on baking the frozen batch of mushrooms at least 50 minutes before snack time on Day 6.
- 16 fresh white button or baby Portobello mushrooms, washed & dried
- 2 tablespoons coconut oil, melted and divided
- 1/2-pound ground sausage (if you bought sausage links, simply remove from casing)
- 2 leeks, diced, washed, and drained well (green and pale green parts only)
- 3 large cloves garlic, minced
- 1 small egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped flat leaf parsley
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon red pepper flakes, plus more to taste (optional)
- Preheat oven to 350 degrees F.
- Line a small baking tray with all natural parchment paper. Make sure there is enough room in the freezer to allow this tray to lay flat for 30 minutes. Place each mushroom cap side down in your palm, and snap off each stem. Dice each stem and set aside in a small bowl.
- Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the sausage and cook until golden brown, about 8 to 10 minutes. Use the edge of a spoon to crumble into small pieces.
- Without removing the fat, transfer cooked sausage to a large mixing bowl. A slotted spoon works well for this.
- Place diced leeks and mushroom stems in the skillet and sauté for 5-7 minutes. Add garlic and cook 1 minute more. Add this mixture to the bowl containing the sausage.
- Stir the egg into the mixing bowl as well, and then add the cheese and parsley. Mix well to combine all of the ingredients.
- Season with salt, pepper, and red pepper flakes (optional). Taste and adjust if necessary.
- Toss mushroom caps with the remaining 1 tablespoon coconut oil.
- One at a time, fill each mushroom cap generously with stuffing and place filling side up on the baking sheet, about an inch apart.
- Baking fresh stuffed mushrooms for consumption within 3 days: bake 8 mushrooms in a small baking dish for 20 minutes, or until mushrooms are soft and the internal temperature of the mushrooms is 165 degrees F. Let cool and then store in the fridge for snacks Days 1 and 3. Enjoy 2 per person.
- Preparing frozen stuffed mushrooms: Place baking tray with remaining 8 mushrooms in the freezer, without cooking the mushrooms, until frozen solid, about 30 minutes. Transfer mushrooms to a zip lock freezer bag or airtight container and store in the freezer.
- Baking frozen stuffed mushrooms: On Day 6, preheat oven to 350 degrees F. Place 8 frozen mushrooms into a small baking dish, and bake for 40-50 minutes, or until mushrooms are soft and the internal temperature of the mushrooms is 165 degrees F. Enjoy 2 per person on Day 6, and store remaining mushrooms in the fridge for Day 7.