• Pork Stuffed Mushrooms

    Sometimes I have no plan when it comes to recipes, and I spend time wandering around the market until inspiration hits like “wha-bam”! This one came to me while standing in Tesco on New Year’s Eve trying to think of something clever to bring to a friend’s house later that night. You could use any other ground meat–beef, lamb, turkey or game meat–and it would be just as tasty.

    Pork Stuffed Mushrooms
    • 1 dozen large button mushrooms
    • ½ large onion, diced
    • 3 garlic cloves, minced
    • 1" piece of fresh ginger, minced (or 1 tsp dried ground ginger)
    • Fat of choice
    • 2 tbsp almond flour
    • 2 tbsp chopped cilantro
    • Salt and pepper to taste
    • 8 oz (250 g) lean ground pork
    1. Preheat the oven to 350F (175C).
    2. Clean mushrooms, and remove the stems. You may want to scoop out the gills to create more space for the filling. Chop the stems.
    3. Prep the rest of the veggies: dice the onion, mince the garlic and ginger and chop the cilantro.
    4. In a skillet over medium heat, add fat of choice and then sauté the garlic and ginger for about 30 seconds. Add the onion and diced mushroom stems and cook until softened.
    5. Remove from the heat, put into a large bowl and let cool. Add almond flour, cilantro, salt, pepper and ground pork. Stir to combine.
    6. Arrange the mushroom caps on a foil-lined sheet. Make small balls out of the pork mixture and place into each cap.
    7. Bake for 20 minutes.




    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    4 thoughts on “Pork Stuffed Mushrooms

    1. OH. MY. PALEO. So I am currently eating these and DYING with every bite! I couldn’t find any regular nitrate free pork sausage at Sprouts this morning so I thought I’d try chorizo (I live in Houston where chorizo is in abundance). UMMM CAN I SAY GAME CHANGER?! So glad I opted for the chorizo! The smoky flavor mixed with everything else is a total foodgasm. I might just eat all 12 right now. Don’t tell my coach. Thanks for this PHENOM recipe!

    2. Hi!! We just made these and they are DELICIOUS! I wanted to know if I could post your recipe to our website but with our own pictures! We also used some of our garlic and herb vegetable seasoning on top! They were out of this world. Awesome recipe!

      1. Hi Julia,

        You’re always welcomed to share a hyperlink back to the recipe but I ask that you not post the recipe in full on your site.

        Thanks and I’m glad you enjoyed them 🙂

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