Stuff It Up Your Mushroom

I took a long hiatus from all mushrooms because, I didn’t think they were beneficial to me and my leaky gut.  It has been several years since I had eaten them on a regular basis and I was  ready to dive back into one of my favorite foods!

 

This week I decided to reintroduce the portobello mushroom and stuff them.  One thing is for sure, If my husband devoured them, I know you will too!

Ingredients: 

 

  • 8-10 portobello mushrooms. (If you don’t want to get that many, you can just make turkey burgers with the remainder of the filling.)
  • 1 medium sweet onion, chopped up small
  • 2 lbs of ground turkey breast
  • 1-2 tbsp of olive oil
  • 1-2 cloves of garlic (depending on how garlicky you like it… I used one clove)
  • 1 tsp of  white horseradish
  • 4 small sweet potato, peeled and cut in chunks
  • 1 small parsnip, peeled and cut in chunks
  • 1 small carrot peeled and cut in chunks
  • insides of the portobello mushroom chopped up
  • 4 tbsp of flax meal plus a little extra to sprinkle on top
  • Coconut Cashew Cream

 

Directions:

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Throw your cut up carrot, sweet potato, and parsnip in a sauce pan and boil.  Cook until all veggies are soft and can be mashed.

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Saute olive oil, garlic, onions and insides of portobello mushroom so everything is nice and caramelized.  

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Cook up your ground turkey breast.  You can use the same pan to grab all the flavors from the garlic, onions and mushrooms.

Preheat oven to 400 degrees.

 

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Mash your sweet potatoes, carrot, and parsnip with your coconut cashew cream.  Add in the cooked ground turkey breast, and sauteed onions/garlic/mushrooms and horseradish.

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Cover a baking sheet with parchment paper.  load the mushroom with the filling and sprinkle some flax meal on top.

 

Bake for about 20-22  mins.

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