Before the morning sickness kicked in, I purchased a few pounds of ground pork to make my Egg Roll in a Bowl. Now that I am out of the first trimester and thankfully able to eat meat again, the thought of Egg Roll in a Bowl takes me back to a very nauseous time. I’m hoping it will pass, but for now, I need to use up that ground pork. I went through all of my cookbooks and settled on this one. I LOVE ME some artichokes, and the thought of the hidden spinach for the kids together was a win-win.
If you don’t care for portabella mushrooms (I was on the fence at first too) please give them a try – the mushroom doesn’t add much flavor, but houses the stuffing mixture perfectly and gives the dish more depth. I knew my kids would freak out at the sight of the huge mushroom, so I served it to my son on a gluten-free bun and my daughter in a bowl with plantain chips mix in. They both gave me a thumbs up!
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe adapted from: Julie Bauer’s Paleo Cookbook
- 1-pound ground pork
- ½ medium yellow onion, minced
- 2 garlic cloves, minced
- 1 ½ teaspoons salt
- ¾ cup artichoke hearts, chopped
- 1 (6-ounce) can tomato paste
- ½ teaspoon garlic powder
- 3 cups spinach, chopped
- 4 portabella mushroom caps, ribs and stems scraped out with a spoon
- ½ teaspoon red pepper flakes
- 2 Tablespoons almond flour
- 1 Tablespoon olive oil
- ¼ cup crumbled cooked bacon (optional)
- Preheat the oven to 425°F. Line baking sheet with parchment paper and set a wire rack on top.
- In a medium sauté pan over medium heat, combine the ground pork, onion, garlic and salt. Cook, breaking the pork into pieces with a wooden spoon, until no pink remains, about 10 minutes. Drain fat.
- Add the artichoke hearts, tomato paste and garlic powder and mix well to combine.
- Add the chopped spinach, cover and cook for about 1 minute, until the spinach has wilted, then mix to combine.
- (To make kid-friendly) Set aside 1 cup of the mixture.
- Add the red pepper flakes to the main mixture and mix well.
- Place the scraped-out portabella mushrooms on the wire rack. Scoop the main mixture into the mushroom caps, dust with the almond flour, and then drizzle a bit of olive oil over each stuffed mushroom.
- Bake the stuffed mushrooms for 15 minutes, or until the mushrooms are soft.
- Serve with sprinkled bacon bits on top (optional).
- Serve the kid-friendly mixture as desired, suggestions below.
- Double this recipe for leftovers.
- Great for breakfast leftovers. Slice up, reheat and serve with an egg on top.
MAKE IT KID-FRIENDLY
- Serve on a gluten-free bun with choice fruit and/or vegetables.
- Serve in a bowl with broken plantain chips sprinkled in.
- Serve over gluten-free noodles or zoodles.