1 pound uncooked sausage, removed from casing (I used bratwurst)
½ pound of frozen spinach, defrosted in the microwave and squeezed dry
½ small onion, minced
Sunny Paris seasoning
1 large egg, lightly beaten
1 tablespoon coconut flour
Ghee (or your favorite fat)
Freshly ground pepper
1 ½ cup of marinara sauce, heated
Preheat the oven to 400 F (with the rack in the center of the oven) and placed a foil-lined baking sheet onto the rack.
Gather the mushroom and prepared them per an old recipe in Cook’s Illustrated. Wipe the tops clean with a damp cloth and remove the stems and the gills. (The gills are easily scooped out with a spoon.) Pre-roast the mushrooms
Use a sharp paring knife to cut a shallow “X” on the top of each mushroom……brush avocado oil all over the mushrooms, and seasoned the tops and bottoms with salt and pepper.
Next, place the mushrooms on the preheated baking sheet in the oven, gill side up, and bake them for 10 minutes. Flip each mushroom and bake them gill side down for about 10 additional minutes. Remove the tray from the oven and let the mushrooms cool to room temperature.
Increase the oven temperature to broil.
While the mushrooms were baking, start making the stuffing.
Heat a couple tablespoons of ghee in a large skillet over medium heat and sautée the minced onion (with salt and pepper) until they were soft and translucent. Add the sausage and a few dashes of Sunny Paris seasoning and cooked the meat until it was no longer pink. Remove the meat mixture to a medium bowl and let it cool to room temperature.
Once the sausage is cool, add the egg, spinach, coconut flour, salt and pepper, and mix to combine.
Transfer the roasted mushrooms onto another baking sheet lined with foil (the original baking sheet still had lots of mushroom liquid on it) and pile the stuffing onto each cap — pressing down to make the stuffing more compact.
Place the tray under the broiler (center rack) for about 5 minutes, rotating halfway during the cooking time.
The stuffing should be evenly browned (but not burned) when the mushrooms are finished.
Top the stuffed mushrooms with marinara sauce and served them immediately!
1 pound large shrimp, peeled and de-veined with tails left on
1 cup unsweetened flaked coconut (maybe more)
Coconut oil, melted
1 1/2 cups mango chunks (I used a 16 ounce package of frozen mango chunks, thawed)
1 lime, juiced
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper
Whisk egg whites with the salt, pepper and garlic powder in a large mixing bowl. Add the shrimp and toss to coat.
Take the shrimp from the egg whites, letting the excess drip back into the bowl and place on the plate coconut flakes. Toss to coat. Put the shrimp back into the egg whites then into the coconut mixture again, tossing and pressing the coconut onto the shrimp to coat well.
Place the shrimp on the prepared baking sheets. Brush with melted coconut oil.
Bake for 6 minutes, turn shrimp over, spray other side with cooking spray and cook for another 5- 6- minutes or until the coconut is golden brown and the shrimp are bright pink. While shrimp are baking, prepare the mango puree.
To make the sauce put the mango and lime juice in a blender and blend until pureed. Pour into a small serving bowl and serve with the shrimp.