PALEO AND WHOLE 30 STUFFED MUSHROOMS!
4 large portabello mushroom caps
6 pork rinds (with the least amount of ingredients as possible. Mine have 2)
1/2 4 c unsweetened coconut
THE METHOD (PREHEAT OVEN TO 400)
Oil up your mushroom caps. I used melted coconut oil. I also seasoned the inside of the caps with garlic salt. Stuff the mushroom caps until full. Put your pork rinds and coconut in a ziploc bag and mash really quick until pulverized like bread crumbs. Top the mushrooms. Bake on 400 degrees for 30 minutes. I topped my husbands with a balsamic glaze for an added surprise.
It was Day 30 for me on my Whole 30 Challenge, so I used my “Big Red Plate” that day.