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5
from 1 vote
Stuffed Rosemary Mushroom Appetizer
These cute little paleo stuffed mushrooms are really simple and reallllly delicious.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
12
servings
Author:
Cassy
Ingredients
1/2
lb
Ground Beef
I like to use 85% lean
24
Small/Medium Crimini Mushrooms
white button mushrooms work well too
1/2
cup
Shredded Carrot
about 2 medium-sized carrots
1/4
cup
Finely Chopped Celery
about 1 stalk
1/4
cup
Finely Chopped Yellow Onion
2
Cloves
Garlic Minced
2
teaspoon
Finely Chopped Rosemary
1
teaspoon
Kosher Salt
1
teaspoon
Cracked Black Pepper
Instructions
Preheat oven to 375 F.
Line a baking sheet with aluminum foil.
Lightly cook the onions in a pan then add the meat.
When it is starting to turn brown, add the garlic.
Once the meat looks evenly light brown, add the carrots celery, and salt and pepper.
Cook on medium/high until the meat has a nice dark brown color.
Add the rosemary and stir thoroughly.
Meanwhile, using a damp cloth, wipe each mushroom down.
Using a serrated grapefruit spoon if you have one (or a regular soup spoon if you don’t), hollow out the mushrooms.
Fill with the mushrooms with the ground beef, place on the baking sheet, and bake at 375 for about 10 minutes.
Let cool slightly then enjoy!
Notes
Note: You don’t ever want to dunk a mushroom in water or run it under the tap, they’re too absorbent.
Nutrition
Serving:
2
mushrooms
|
Calories:
62
kcal
|
Carbohydrates:
3
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
13
mg
|
Sodium:
214
mg
|
Potassium:
262
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
902
IU
|
Vitamin C:
1
mg
|
Calcium:
16
mg
|
Iron:
1
mg