Being a Georgia girl at heart, I can’t even tell y’all how excited I am about this cookbook, Down South Paleo. What? Hushpuppies and sweet tea on paleo?! Oh yes ma’am! Jennifer Robins from Predominantly Paleo gives such a thoughtful approach to these recipes due not only to her heritage, but her personal health journey as well. Every recipe screams the South and family gatherings. The ingredients are approachable. The recipes are divine. The food is authentic. And guess what…those are exactly the three words I would use to describe Jennifer Robins…and it comes through in her nomtastic cookbook.
I was given the opportunity to cook and share a recipe from Down South Paleo and I chose the Chipotle Stuffed Mushrooms. To say that they were a hit with my family is an understatement. They actually squealed that they were eating something “not paleo”. I laughed and let them know that these were very much paleo…paleo is just good food and these mushrooms did not disappoint!
Chipotle Stuffed Mushrooms from Down South Paleo
- 2 pounds whole white mushrooms, cleaned and stemmed
- 1 medium onion, diced
- 1 pound pastured breakfast sausage
- 1 cup homemade mayonnaise (or high-quality store-bought)
- 1 chipotle pepper in adobo sauce, minced
- 1/2 teaspoon adobo sauce
- Preheat the oven to 375 degrees F.
- Place the stemmed mushrooms on a foil-lined baking sheet. In a large skillet, sauté the onion and sausage over high heat until the sausage is cooked through, about 8 minutes.
- While the sausage is cooking, puree the mayonnaise, chipotle pepper and adobo sauce in a blender or food processor. Once the sausage is cooked through, remove from the heat and stir in the chipotle mayo. Spoon the filling into the mushroom caps, being careful not to overfill. Bake for 20-25 minutes, or until the stuffing starts to brown nicely along with the mushrooms.