Giant Stuffed Portabello Mushrooms Perfect for Your Paleo Diet

Fresh, all natural, organic, and yummy! This is good for your body and a treat for your taste buds!

Giant ‘shrooms, ground lean grass-fed beef, baked to perfection and served with steamed kale or steamed broccoli: what could be better?

This dish is also perfect if you are into a Paleo diet. We guarantee that all the ingredients that we used are organic, high in nutrients, free from processed foods, and are readily available should we live like our Paleolithic fathers eons ago.

Best of all, this doesn’t feel like going on a diet because it is just so yummy and fabulous!


5-6 BIG Portobello Mushrooms (gotta be big)

1.5 lbs organic grass fed ground beef

3 organic celery stalks diced

3/4 organic green bell pepper diced

1 organic red onion diced

2 small tomatoes, diced
1 tsp paprika

1/2 tsp cayenne pepper

2 tbsp dried organic basil

1 tbsp tarragon

6 crushed organic garlic cloves

Pinch of sea salt

Black pepper to taste

1 omega 3 enriched egg

1/4 cup olive oil

1/4 cup organic almond meal




1. First, preheat oven to 400 deg Celsius.

2. Then, use a moist paper towel to gently clean the mushrooms; if you run mushrooms under the tap to clean them, they get a soggy. Remove the stems and set them aside and carefully scoop out the insides of the mushrooms with a spoon.

3. Rub the outsides of the mushrooms with olive oil and place cap down in a large parchment paper-lined baking dish.

4. Afterwards, dice the bell peppers, onions, celery stalks, and mushroom stems.

5. In a large pot, brown the ground beef, add the bell peppers, onions, celery, and last the mushrooms and let simmer until the vegetables are cooked.

6. Transfer and blitz the meat/veggie mixture to a food processor/blender and throw in all the spices, the egg, olive oil and the coconut flour. Pulse until the mixture is finely chopped but NOT soupy nor mushy; it should be chopped finely but still chunky.

7. Lastly, scoop mixture into the mushroom caps until they are really full. Spoon any remaining mixture around the mushrooms and cook your stuffed mushrooms in the preheated oven until brown and bubbly.

You can steam some broccoli or kale and serve them alongside your stuffed mushrooms. Enjoy!