My mom used to make Stuffed Hard Rolls, and boy, were they good! This beef, tomato soup, olive, and pepper concoction was stuffed in a hoagie type of roll and topped with a mound of cheese. Then it was wrapped in foil and baked, which heated it through, melted the cheese, and made the bread nice and crusty. I recently ran across this recipe at home, and my mouth watered instantly as I remembered that wonderful sandwich. Instead of tossing the recipe into the “not Paleo, never gonna make it” pile, I decided to try and make sausage stuffed portobellos work with healthier ingredients. The result was incredible: all that great salty flavor I remember without the dairy or gluten. Here’s to Mom!
Makes 6 mushrooms
- 1 TBSP coconut oil
- 1 pound Italian sausage (or ½ pound ground beef and ½ pound sausage)
- 1 green bell pepper, chopped
- ½ cup sliced, stuffed green olives
- 6-7 green onions, chopped
- 1 clove garlic, minced
- ½ cup tomato sauce
- 1 TBSP tomato paste
- 2 tsp Worcestershire sauce
- ¼ tsp sea salt
- ¼ tsp freshly ground black pepper
FOR SERVING DAY
- 6 large portobello mushrooms
Makes 6 mushrooms
- In a large skillet over medium heat, melt the coconut oil. Add the sausage and cook, stirring occasionally, until the sausage is browned and cooked through.
- Add the bell pepper, stir, and cook for 2 minutes more.
- Add the green olives, green onions, garlic, tomato sauce, tomato paste, Worcestershire sauce, sea salt, and pepper. Stir to combine, and simmer for 5 minutes.
- Remove the skillet from the heat, and let the filling cool for 15 minutes.
- Place the cooked filling in an airtight container, and freeze it until needed.
- Thaw the filling in the refrigerator overnight.
- When ready to cook, preheat your oven to 400°F.
- Gently wipe away any dirt from the mushrooms with a damp towel. Gently remove the stems and gills with a spoon.
- Discard or save them for use in another dish, such as soup.
- Spoon the filling into each mushroom cap, packing it firmly with the spoon.
- Place the mushrooms in a glass baking dish, and bake for 20-25 minutes or until the mushrooms are soft and the top of the filling is browned.
- Serve with additional sliced green olives or a few chopped green onions on top