The beginning of January brings in an array of self-promises, motivation, and positivity from all ends… The Paleo Palate Cafe, too, has a host of resolutions planned for this year from fun surprises and new recipes every week to bringing our recipes to the exhibitions near you.
Continuing on our motto of spreading the message of choosing healthy we kick off this new year with an incredible appetizer recipe of Stuffed Mushrooms. These are low carb and are filled with the goodness of coconut cream and mixed herbs making them taste incredible.
Fresh out of the oven
The best part of these Stuffed Mushrooms is that they are extremely versatile. While being Paleo and Keto complaint already these goodies can also be made vegan compliant with a few tweaks here and there.. Also they are super addictive as the very nature of this recipe makes it very handy for one to pick the whole thing up and gobble it up instantly.. And buoy, you can’t stop at one.. So make sure you have an extra batch on stand by..
Stuffed Mushrooms – Paleo | Keto | Vegan
This recipe uses dairy-free mayonnaise in its stuffing… Now I am going to leave a link for this product (that I got from Costco) but if you can’t get hold of it in a store near you… I am also going to give you the actual mayonnaise recipe that you can easily make at home whiteout much hassle… with options for vegans as well…
Lets dive in then.
Stuffed Mushrooms – Paleo | Keto | Vegan
Ingredients
Ingredients To Make Stuffed Mushrooms
- 12 250gm Large Sized Button Mushrooms
- Juice of half a lemon
- 1 tbsp Black pepper
For the Stuffing:
- Onions – 1 medium sized finely chopped
- Garlic – 4 medium sized cloves (minced)
- tbsp Dairy free mayonnaise – 3 tablespoons (1 tablespoon for every 4 mushrooms)
- 3 tbsp Coconut Cream (1 tablespoon for every 4 mushrooms)
- 1/2 Cup Almonds
- 1 tbsp Dried thyme leaves
- 1/2 tbsp Dried Basil Leaves
- 1/4th tbsp Ginger Powder
- Himalayan Sea Salt – As per taste
- 1 Eggs (Large | Brown | Organic) Lightly whisked
- 2.5 tbsp Olive Oil
To Garnish:
- Feta Cheese
- Chopped Coriander leaves
Instructions
Directions
- Preheat the oven at 375 degrees
- Separate the mushrooms from its stems and use the back of a small dessert spoon to scrape off the fibre from inside the mushroom caps in order to create more room for stuffing
- Be gentle while scraping off the insides.. try not to break the cap into half (See video for demonstration)
- Chop the mushroom stems into small pieces and keep aside
- Now grind the almonds using a blender and add in 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried basil leaves and 1/4th teaspoon of ginger powder
- Mix well, set aside
- In an empty bowl mix the mayonnaise and coconut cream, add in a pinch of salt, mix well set aside
- Heat a skillet and add in a teaspoon of olive oil to it
- Add in the mushroom caps base side down first
- Cook for approximately a minute
- Add in the juice of lemon and 1/2 teaspoon black pepper to the caps
- Just give the skillet a light tug and avoid using a spatula to prevent the caps from breaking
- After about a minute flip the mushroom caps gently and cook for another 30 seconds
- Make sure you don’t burn the mushrooms
- Remove from skillet and set aside
- Add in another 1.5 teaspoons of olive oil to the same skillet, and add minced garlic and the finely chopped onion
- Cook until the onions are translucent and add in the chopped mushrooms thereafter
- Next add in salt as per taste, 1/2 teaspoon of black pepper and 1/2 teaspoon of dried thyme leaves
- Cook for another minute or until the mushrooms are tender and add in the almond meal thereafter
- Again cook for a further minute and add in the lightly whisked egg
- Cook for a further 40 seconds and add in the mayo+coconut cream mixture
- Lastly cook for a final minute and turn off the gas
- Spoon in the mixture into the mushroom caps and place them on a baking pan lined with a sheet of parchment paper
- Garnish with feta cheese (optional)
- Bake for 15 minutes
- Let cool
- Garnish with chopped coriander leaves
- Devour!
Video
Paleo Mayonnaise
Ingredients
Ingredients to make Paleo Mayonnaise
- 1 Cup Avocado Oil
- Egg – 1 at room temperature
- Juice of half a lemon
- 1/2 tbsp Black pepper
- 1/2 tbsp Djon Mustard
- 1 tbsp White wine vinegar (optional but so good)
Tools:
- Immersion Blender
- A longish jar
Instructions
Directions to make Paleo Mayonnaise
- Add in olive oil and egg to the long jar
- Let it sit for 2 full minutes
- This will allow them to mix together as the oil and the egg do not have it in their nature to naturally mix together
- Next stick in your immersion until it breaks through the egg and run it for a full 30 seconds without lifting it
- Then add in the lemon juice, black pepper, mustard and vinegar and blend again for 10 seconds
- Lift it for a bit to check the desired thickness and continue to blend for another 30 seconds until you achieved the desired level of thickness
- Store in fridge overnight
- The mayonnaise should thicken further well
- Stays fresh for up to a week
Vegan Mayonnaise
Ingredients
Ingredients to make Vegan Mayonnaise
- Olive Oil – 1 cup
- 1/2 Cup Unsweetened Soy Milk
- Juice of half a lemon
- 1/2 tbsp Black pepper
- 1/2 tbsp Djon Mustard
Tools:
- Immersion Blender
- A long ish jar
Instructions
Directions to make Vegan Mayonnaise
- Mix soy milk and lemon juice
- Let it sit for 2 full minutes
- This will allow them to mix together
- Next stick in your immersion blender and run it for a full 30 seconds without lifting it
- Then slowly add in the oil while running the blender, Add in the mustard and black pepper and continue to blend for further 10 seconds
- Move blender up and down to check the desired thickness and continue to blend for another 30 seconds until you achieved the desired level of thickness
- Store in fridge overnight
- The mayonnaise should thicken further well
- Stays fresh for up to a week