Click here to downoad a PDF of the recipe.
I've been making stuffed mushrooms since I was 14 years old. I was a dishwasher, but had a list of prep items I was responsible for and shrooms were on it. They were Italian style with sausage, spinach, Ricotta, Parmesan, Asiago, and Romano. We served them over garlic cream sauce and draped them with Basil Pomodoro.
I created today's Paleo version to help kick off the CrossFit South Bay Paleo Challenge. We are all posting our Paleo Goods to #CFSBPALEO on twitter, so be sure to check them out and follow me while you're at it.
A quick lesson in culinary lingo...
The term farce means stuffing in French and farci means stuffed.
We also see Roasted Red Pepper Coulis. Coulis is another French term that generally refers to a thick puree or sauce. I use this term with my Raspberry Coulis.
And, finally, aioli. While many think of it as an Italian condiment, it is actually French. The Food Lover's Companion defines aioli as: "a strongly flavored garlic mayonnaise from the Provence region of Southern France. It's a popular accompaniment for fish, meats and vegetables." I love aioli so much, you'll see it on most of my food. When made properly with olive oil, it is a heart healthy condiment and a tasty fat source. When purchased in the store, mayonnaise is typically filled with crap and promotes systemic inflammation. More on that here.
Chef August Papa, one of my professors in the UAA Culinary Program, taught me about farci. We used it in a dish called Chicken Melon, a dish that requires you to remove the skin of an entire chicken in one piece! More on that another time. I just wanted to give a shout out to Chef Papa. He was an amazing teacher, I learned a ton everytime I worked with him.
Here's one more pic of the mushrooms.
Check out the recipe at the top of this post and let me know if you have any questions.
As always, this is only a guideline, be creative, think outside the "recipe box" and, above all, "Keep It Paleo!"