Do you ever get sick of eating the same proteins? I do. I have to switch up my proteins throughout the week or else I will get bored with my meals. Every once in awhile I put my adventurous pants on and get proteins that I am not comfortable cooking with….that’s how I initially got introduced to ground bison meat. Thank God I was feeling adventurous enough to try bison because these stuffed mushrooms are now one of my FAVORITE meals! And hey, if you can’t seem to get yourself to feel too excited or courageous enough to try out bison, just sub it for ground beef or turkey and it will still be delicious. Not as exotic, but still delicious. 🙂
With the Super Bowl around the corner, I was also thinking how awesome this recipe would be as mini stuffed mushrooms to serve as a healthy game time snack. Same recipe, smaller ‘shrooms…BOOM! Best snack at the party, you’re welcome! 😉
Rinse mushrooms, cut off the stems and chop them into small pieces and set aside. Use a spoon to scrape off the black residue on the underside of the mushroom cap.
Place mushrooms on a cookie sheet, lightly brush the entire surface of mushrooms with a little bit of Olive Oil and place into the oven as it preheats to soften them up.
In a skillet, add ghee or coconut oil, onion, minced garlic, the chopped mushroom stems and bison. Sauté until the meat is thoroughly cooked and onions are softened.
In a bowl, mash your avocado's into a guacamole consistency and add garlic, cumin, pepper, and salt to taste.
In a larger bowl, add the cooked meat mixture to the avocado mixture and mix well. Take the mushrooms out of the oven and carefully stuff them with the avocado/meat mixture. Once they are stuffed, return the tray to the oven and cook for 15 minutes or until the mushrooms are cooked.