Caveman Cuisine: Meat-Shrooms

Less mush.  More meat. 


4 large portobello mushrooms
1 calves liver
1/2 lb ungulate meat (I used venison, beef would work fine)
2 slices bacon
3oz cheese (optional, but I used a good quality jalepeno cheddar)
4 cloves garlic
1/4 small onion
2 tbsp avocado oil
Fresh rosemary and basil
1/2 tsp each of cumin, thyme, black pepper, and sea salt
1 egg (go Vital Farms!)

Step 1: Melt down the mushrooms
Remove the stems from each mushroom cap and drizzle with avocado oil.  Put the mushrooms in a 300 degree oven for 20-30 minutes to get them to exude some of their liquid.

Step 2: Drain
Once the mushrooms have finished cooking down, remove them to a paper towel covered plate while you assemble the rest of the ingredients.

Step 3: Meat Grinder!
Ideally, this is where you would use a meat-grinder (see Meat Grinder for more info), but if you do not own one of these amazing devices, you can put your knife skills to the test by finely chopping up the meat, bacon, liver, cheese (if you did dairy), onions, garlic, and herbs/spices.

Step 4: Work it
Crack the egg into your meat mixture and work it together with your hands.  Separate out four relatively equivalent balls of meat.

Step 5: Meat-a-tize 
Turn your oven up to 350 degrees.  Put the mushroom caps (gill side up) back onto the baking sheet and pack each one with a ball of meat, pressing the mixture all the way to the edges.  Bake for 30 minutes and allow to cool for an additional 5 minutes before serving.

Step 6: Dig in!
You can enjoy your Meat-shroom as is, or get creative with toppings.  Try "Farmer's Style" by adding a fried egg, or go "Southwestern" by adding sour cream, salsa, cheese, and hot sauce!
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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