Tag Archives: mushrooms

Stuffed Mushrooms

It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

mushrooms stuffed blog (2) mushrooms stuffed blog (1)


  • 6 oz white or crimini mushrooms
  • 2 Tbsp butter
  • 1/2 onion, finely chopped
  • 1 lb mild Italian sausage, casings removed
  • 1 cup celery, finely chopped
  • 1/2 cup red bell peppers, finely chopped
  • 2 Tbsp fresh oregano leaves, minced
  • 2 garlic cloves, minced
  • 1 egg
  • 3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
  • Salt/pepper to taste
  • 1/2 cup Parmesan cheese, grated (optional)


  • Oven to 350*
  • Clean mushrooms with a damp cloth and remove stems
  • Finely chop just the stems
  • Place cleaned mushrooms, caps down on baking sheet and set aside
  • Heat butter and saute onion for 4-5 minutes or until golden
  • Add sausage to skillet and cook until browned
  • Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
  • Add oregano and garlic and cook for 2-3 minutes
  • Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
  • Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
  • Enjoy! 🙂


Cream of Mushroom Soup with Chestnuts

I’ve been so busy making pumpkin dishes, I almost forgot that it is also MUSHROOM season! Yay, love, especially in soup! I’m not that adventurous when it comes to mushrooms in general. I’m mostly familiar with white mushrooms, the kind that come fresh in a package, or those canned button mushrooms. But mushrooms are clearly in season as the local grocery store has been featuring large bins and while I really have no idea what to do with them, I mustered up some courage, picked (well bagged) a pound of mushrooms and made some soup. The chestnuts add some texture in this soft, blended and flavorful soup. It was delish!Blog mushroomsoup1


  • 1 lbs or so of fresh mushrooms
  • 3 Tbsp minced shallots or onion
  • 1 garlic clove, minced
  • 2.5 cups chicken or vegetable broth
  • 2.5 cups water
  • 1/2 cup heavy cream or coconut milk (for paleo version)
  • 1 cup chestnuts (bottled or canned, liquid removed)
  • Springs of thyme
  • 2 or more slices applewood-smoked bacon, cooked and crumbled
  • 3 Tbsp sour cream
  • Olive oil
  • Dusting of pepper and salt to taste


  • SautĂ© mushrooms with a little olive oil for ~15 minutes or until soft
  • Add shallots, sautĂ© for 1 minute
  • Remove 1/2 cup mushroom mixture and set aside
  • Add broth, water, chestnuts and thyme to pan and bring to a boil
  • Reduce heat and simmer for 45 minutes, stirring occasionally
  • Remove from heat and discard thyme
  • Use a hand blender/inversion blender until soup is liquefied
  • Stir in cream, sour cream, reserved mushroom mixture, salt and pepper to taste
  • Garnish individual bowls with crumbled bacon

Super mom tip: Mushroom or chicken broth + sliced white mushrooms or a can of mushrooms + milk/cream/coconut milk + whatever garnish you have on hand = toss together heat and serve. That’s the 5 minute version! 🙂

Blog mushroomsoup2dit-elle-Esther