GRILLED PORTOBELLO PESTO

Property of ThePaleoPact.com
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I have to admit that this may be my favorite Paleo recipe of all time. I’m not usually one for recipes with out a large protein staple but this is just as savory as a grilled steak.

INGREDIENTS

4 Portobello mushroom caps
1/4 cup pine nuts
1 cup basil (or one small package from the store)
1/3 cup + 2 tbsp olive oil
1 clove garlic
salt
black pepper

RECIPE

Cooking the Portobello:

Remove stem from the Portobello mushrooms and scoop out gills. Wash thoroughly.
Using a brush, brush the 2 tbsp of olive oil(you can substitute with coconut oil) over the mushroom caps and sprinkle with black pepper and salt.
Grill for 5-10 minutes or until mushrooms begin to soften.

Making the Pesto:

In a food processor combine the basil, garlic, pine nuts and olive oil. Add salt and pepper to taste, I added roughly 1-2 tsp of each.
Blend until smooth.

Now drizzle the pesto over the Portobello mushrooms and you’re ready to go. I added a simple side salad with mine to make one fantastic meal!

Here’s to eating healthy without compromising taste!

Melissa Van Dover

@mvandover | melissavandover.com 

 

Italian-Style Stuffed Mushrooms

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Mushrooms are a great source of important nutrients. They provide potassium, selenium, riboflavin, and vitamin D, making them a healthy contribution to your diet. Just add a little bacon and some garlic and you have a taste sensation and an excellent Paleo snack!

Here’s my favorite Italian-Style Stuffer Mushroom recipe:

INGREDIENTS

5 button mushrooms
2 tablespoons crushed garlic
1/2 strip nitrate-free bacon, cut into small pieces
1 organic tomato
Oregano spice

RECIPE

Preheat the oven to 350 degrees F.
Wash the mushrooms and remove their stems.
Place the mushrooms open-side up on a foil lined baking tray and fill each opening with garlic.

Stuffed Mushrooms
Add bacon bits on top of the garlic in the mushroom opening and then top with tomato.
Press the tomato firmly (fit into the mushroom opening if possible) to hold in place.

Stuffed Mushrooms 2
Sprinkle with oregano and place in the oven.
Bake for approximately 15 minutes before removing from the oven and serving hot.

It’s really that simple to go from uncooked bland mushrooms to gourmet Italian-Style appetizer treats in less than 20 minutes!

Happy weekend snacking,

Camilla Carboni

@camillacarboni | camillacarboni.com