1Jun

Paleo Stuffed Mushrooms and a Paleo substitute for bread crumbs**

Posted by Tarable | Category: Real Food | Comments

**Two things that my readers have searched for (thank you Lijit stats) and that I’ve happened to eat in the last week…

Stuff it

I really like our Paleo version of stuffed mushrooms. Easy to make, throw in whatever you have around the kitchen and they’re pretty much guaranteed to be delicious. Added bonus: if invited to a fancy potluck, these are a hit and can be enjoyed with no one even knowing they’re Paleo. In the bowl below, I have ground bison, chopped onion and garlic, walnuts, fresh parsley from our garden and some spice mix.

Plus, I’ll share with you the genius idea that I came up with to cook these bad boys. Hope you’re sitting down because…

Yeah, I went there. Another reason to love your muffin tin.

Then, before they went in the oven (about twenty minutes at 400 degrees), I got artistic with the shot and went there.

I told you they were easy.

Bread crumbs will lead you home

And for those searching, the Paleo substitute for bread crumbs is baby tears. No, but it is something almost as expensive…ground flaxseed. We combine the flaxseed with sesame seeds and coat eggplant in the stuff before frying, fish before baking and occasionally sprinkle some on a Paleo dessert. It basically accomplishes all you want from a bread crumb-like topping without using any of that pesky bread.

(The husband used to add flaxseed to meat, like for meatballs or kabobs, but now says that the flaxseed makes the meat too gummy. Take that advice for what it is.)

I think flaxseed is a pretty good replacement for breadcrumbs and am far beyond the point of being too choosy about anything. If I can find something that takes the place of bread, I’m all about it.

Keep searching for answers to your Paleo questions, hungry people. Only one more week of Paleo left in my challenge and then I’m desperately searching for gouda.

  • You are brilliant!!  

  • Muffin tins, so brilliant aren't they. I cook my meatloaf in muffin tins. Why? It cooks in less than 30 mins, everyone has their own serving size, and well it's easier! I've actually had to buy new muffin tins specifically for baking because my meatloaf one has become marred by meat! LOL! They look fab.

  • I now remember reading your meatloaf post. That idea must've been sitting in the back of my head since then. Thanks for the inspiration!

    I want to start using muffin tins to make more dinners. Simply because it seems like an easier option for leftovers and it's definitely more fun. Let me know if you come up with any other muffin tin dinners.

  • From the new Primal Blueprint cookbook:

    6 eggs
    1/4 pound ground meat or sausage
    1 red pepper, finely chopped
    optional grated cheese
    salt & pepper

    Obviously you can imagine all sorts of variations here. These seem like they might be a bit bland for my taste, but I'm going to try something like this out when I get around to buying a muffin tin tray.

    Edited to add: I keep forgetting to uncheck that "Share on Twitter" box and have now posted two recipe-related items to my Twitter followers. Glad I haven't been sharing personal grooming tips or weird college stories over here.

  • greeblemonkey

    that looks divine - when are you making it for me??

  • You love the Paleo...don't you? Or you just love when Adam and I cook for you...one of the two.

    Maybe we can make those for the Sangria Party? (Can't wait, btw.)

  • greeblemonkey

    ding ding ding! ;)

  • If I didn't love you so much, I might think that you're simply using me to get closer to my husband's cooking.

    But then, you wouldn't be the first woman to do that. ;)

  • Oh, also, what's in the spice mix? I see something that looks like cumin but this not being a Top Chef competition I figured I'd actually ask.

    And speaking of races and whatnot, what are your thoughts on these Tough Mudder events? There's going to be one in Colorado next year and I'm planning on doing it. Seems like a more serious version of those Warrior Races that involve running 3 miles in mud and then wearing a silly hat and drinking a lot of beer. I haven't yet decided whether I'm moving to Denver or Boulder in August, but I may just see you @CrossFitRoots!

  • I meant to update that bit about the spices...my husband told me that I had to tell people which ones. You can tell I'm still figuring out this whole food blogging thing.

    The spice mixture I use is from the Savory Spice Shop and is comprised of salt, pepper, garlic, onion, Greek oregano, parsley, lemon peel, cinnamon, nutmeg and thyme. Any combination of the above would probably be delicious.

    In regards to races, I didn't even know about the Tough Mudder. But now that I do, I so want to sign up. Love the name, love the physical challenges and love that Dogfish Head sponsored the post-event party. Yes, please.

    Let me know when you get to the area! I'm always game for a hike...

  • Those look tasty. I'll have to try them out this week. When I make meatballs I tend to just throw in the bread crumbs when I'm not being strict, but I've occasionally substituted pecan meal or ground walnuts and barely noticed.

    During the Paleo Challenge I did this winter I had neither of those options around and used shredded coconut instead and was decidedly not pleased. Even with only 1/3-1/2 a cup of the stuff in 2 pounds of ground meat the meatballs were pretty gross.

  • We actually didn't use any binder at all with a batch of meatballs that we made for our pre-Bolder Boulder dinner. According to my husband, the key is to use a moderately fatty (85%) piece of meat. Our meatballs were delicious and I can honestly say I didn't miss the bread at all. We substituted spaghetti squash for the pasta and it was awesome.

    Also? First race that I haven't carbo-loaded for and the fastest I've felt in many years. Coincidence? Or CrossFit?

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