Sundried Tomato Stuffed Mushrooms {PALEO}

Thanksgiving is right around the corner which means Christmas is on its way, too.  All of this to say: food, food, food.  And the fun thing, for me anyway, is that the holidays give me a chance to make food I wouldn’t normally make.  I mean, it’s fun to have a dinner of appetizers and the littles love “feasts” but for the day to day it just doesn’t happen.  But today I decided to try a stuffed mushroom appetizer (for lunch).  The mushrooms had been sitting in the fridge for six days and my brain was telling me to stuff them with the meatloaf meat in the freezer.  So here’s what I did:

Sundried Tomato Stuffed Mushrooms

Sundried Tomato Stuffed Mushrooms {PALEO}

  • Servings: 4-6 as a starter
  • Difficulty: easy
  • Print


  • 1 package whole mushrooms (I used baby bellas aka cremini mushrooms), cleaned, stem removed
  • 1 pound ground meatloaf meat (pork, beef, veal) or whatever ground meat you have on hand
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 green onions, finely chopped
  • 1/4 cup sundried tomatoes, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1 egg, whisked
  • 1 Tablespoon almond flour
  • salt and pepper to taste


  1. Pre-heat your oven to 400 F.
  2. Prep the mushrooms.  Clean these guys with a damp paper towel, just rub the dirt right off; then remove the stems and set them aside. Line a baking sheet with aluminum foil; line the mushroom caps up cute as can be!
  3. Brown the meat over medium high heat in a large skillet.  Remove your meat from the skillet, set aside in a large bowl.  Using the leftover grease already in your pan sauté the onions and garlic until translucent, about 5 minutes.  While the onions are sautéing chop up about half of the mushroom stems.  Chop them up small, remember this is going to be part of the filling for your mushrooms, and you want everything very bite sized!  Add the chopped stems to onion mixture, cook for another minute or so.  Then remove from the stove.
  4. Add the sautéed veggies to the meat (in that big bowl you set aside).  Stir in the chopped green onions, spices and sundried tomatoes.  Add the salt and pepper.  Taste the mixture, do you need more salt, pepper?  If so, add it now.  Add the almond flour, this will help everything to stick together.  Then whisk that egg and dump it over the veggie meat mixture.
  5. Using a teaspoon, or just a small spoon fill the mushroom caps.  I started out using the spoon, getting the mixture down into the caps then switched to my fingers and molded the mixture into little mounds.
  6. Pop in the oven for 12-14 minutes.  Let cool, just a bit before serving.  Top with a little extra salt and enjoy!

Note, if you have leftover meat (I did) you can make little meat muffins.  Just spray your muffin tin with coconut oil and pack the meat in, cook with the mushrooms.  Now, you’ve got one appetizer for the grown-ups and one for the littles.  Woohoo!

One thought on “Sundried Tomato Stuffed Mushrooms {PALEO}

  1. Pingback: Leftovers for Lunch: Spinach Under Everything {Paleo} | fcubed

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s