Fighting Sugar Demons….

minty temptation

For real.  Sorry if this offends you, it’s truth.

Remember when I talked about those STUPID Lifesavers mints in my desk drawer haunting me?? Yeah, here they are, trying that crap again.  Seriously, every single time I opened this drawer I caught a minty whiff.  It took every bit of willpower I had today NOT to destroy these.  Again, they aren’t even worth it!  If I’m gonna go to sugar town on crappy candy, I’m gonna get after some Hot Tamales…..because THOSE are perfection!

I’m at the successful completion of Day 4 of my Cancun Challenge!  It honestly, food wise, hasn’t been that difficult for me yet.  Yes, I’ve had a couple of random cravings; however, when those pass, I’m good.  I was eating pretty strictly Paleo before I started.  I had completely cut out gluten for over a year, and had cut down on processed junk long ago.  But I have to be honest, the true test will be this weekend.  I always ALWAYS generally do some sort of baking on the weekends.  Not sure what I’m going to do with myself!  Plus, I don’t have family dinner on Sunday to look forward to because my parents left this morning for Maui.  They are jerks.  Flaunting their Hawaiian gear while here in good old O-town, we’ve had every possible form of precipitation in the last 24 hours.  That being said, I’m pretty sure BOTH my folks packed their PaleoMeister shirts, and intend to rock the shit out of them all over that island.  I’m fairly certain there will be photographic evidence of this, and it will likely end up here…..because although they may be jerks, they are FREAKING ADORABLE.  For real, my folks are the greatest!

Guess what else is awesome?!?  I finished my State Testing today!!!  This is HUGE!  So relieved to go back to my regular schedule tomorrow.  Now it’s just 6 glorious weeks until summer break!  On the whole, this year has been amazing so far.  Great coworkers, great building, and GREAT kids.  Gonna really miss some of the 8th graders as they go on to high school….but until that day comes, I’m hoping for a ROCKIN’ end of the year!

Ok, recipe time! I was originally going to make meatballs, but when the evening rolled around, I just wasn’t feeling it!  Plus, I had some beautiful portobello mushrooms in my fridge, so I decided to stuff them!  Realistically, I got lazy and didn’t want to roll a whole bunch of meatballs….so sue me! Also, this red sauce is killer!  I’m a sucker for good red sauces, but getting good flavor without throwing some red wine in can be difficult….but this one nails it!  I apologize that it just looks like a meat pile in this picture.  I promise there is a mushroom under there!!

stuffed mushrooms

Stuffed Portobello Mushrooms with Red Sauce

For the Stuffed Mushrooms (I made these first, then while they were baking, assembled my sauce):

  • 1 pound ground beef
  • 4 large portobello mushroom caps, stems removed and “gills” (the brown undersides) removed with a spoon…..carefully scrape them out, you don’t want to tear your mushrooms!
  • 2 tablespoons fresh sage, finely chopped
  • 3 tablespoons fresh basil, finely chopped
  • 3 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 1/2 teaspoon salt AND pepper
  • 4 ounces prosciutto, finely chopped (this ingredient isn’t totally necessary, but makes it MUCH more awesome!)
  1. Preheat your oven to 375 degrees.
  2. Combine all ingredients in a large bowl.
  3. Mix the meat up with your hands, gently incorporating all of the seasonings and herbs.  Don’t OVER mix it or it will become tough.
  4. Divide your meat into 4 equal portions and stuff into the cap of each mushroom.  You want to make sure you pack it pretty tightly and in an even, relatively flat layer.
  5. Arrange your stuffed mushrooms in a glass baking dish (you might have to use 2 dishes, depending on the size of your mushrooms)
  6. Bake for 30 minutes.
  7. While these are baking for the first 30 minutes, make your sauce!

For the red sauce:

  • 1 can fire roasted tomatoes (14.5 oz.)
  • 1 small can tomato paste (6 oz.)
  • 1 cup liquid (I used water, but your could use any kind of stock)
  • 5-7 fresh sage leaves, chopped
  • 10-12 fresh basil leaves, chopped
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  1. In a medium saucepan, add a tablespoon of olive oil.  When warm, add in your onions and garlic.  Saute until the are softened, about 3-4 minutes.
  2. Add in your fresh herbs, and lightly toss them with the hot oil and veggies.
  3. Dump in your fire roasted tomatoes and your tomato paste.  Stir slowly to combine.  Cook for about 3 minutes, or until the tomato paste starts to loosen up.
  4. Add in your 1 cup of liquid slowly, until you achieve the thickness of sauce you want.  I used the entire cup, and I still ended up with a thick chunky sauce.  It was perfect!
  5. Stir in your dry seasonings and simmer on low until mushrooms are finished with their first 30 minutes of cooking (about 15 minutes).  You will want to slightly cover it so it doesn’t splatter everywhere, and stir every couple of minutes so it doesn’t stick to the bottom of your pan.  That would SUCK!
  6. When mushrooms are done, remove them from the oven.  They WILL NOT be done, so don’t worry if they still look pink!
  7. Spoon sauce over each of the mushrooms.  Use as much as you like.  I didn’t drown mine, in fact, I had almost a cup of sauce leftover (which I put in a jar in the fridge for later)
  8. Put your saucy mushrooms back in the oven for another 20-30 minutes.  Cooking time will depend on how thick the stuffing layer is, how thick your mushrooms are, how much sauce you topped with, etc.  When in doubt, use a meat thermometer to check for “done-ness”.  Or if that is too much for ya, after another 30 minutes of cooking, pull one out…..cut into it, and if it’s still pink, put it back in.  It’s not too terribly hard!
  9. Plate up, and smash!  I served mine with some roasted veggies and it was AMAZING!

These turned out surprisingly well, considering the mushrooms were a last-minute game time decision. I took the leftovers to school today for lunch, and a substitute in the teacher’s lounge was like “I know that ain’t what they are serving in your cafeteria! You make that?”  It made me laugh.  Eat up my friends! Peace, Love, and Paleo!

-Meister

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