AIP / Garlic and Herb Stuffed Mushrooms - French Paleo Appetizer

Diets

Vegan
Gluten free
Paleo

Ingredients

Produce
- 10 8 oz (227 g mushrooms
- 2 cloves Garlic
- 1 tbsp Italian parsley, fresh
- 1/2 tsp Provence herbs

Condiments
- 1/2 tbsp Lemon juice

Baking & Spices
- 1/4 tsp Sea salt, fine

Oils & Vinegars
- 2 tbsp Olive oil, Extra Virgin

Time
Prepare: 30M
Cook: 25M
Total: 55M

Found on asquirrelinthekitchen.com

Description

Recipes and lifestyle for autoimmune wellness

This recipe is 100% autoimmune protocol compliant.

Sophie Van Tiggelen is an autoimmune warrior, passionate foodie, author, and avid photographer. Her food blog, A Squirrel in the Kitchen, has a growing international audience thanks to her successful mission to demonstrate how very possible it is to eat satisfying and flavorful meals while on the Paleo Autoimmune Protocol (AIP)! Sophie’s French heritage shines through in her simple, yet creative cooking style. Her recipes are achievable, even for those new to cooking. Diagnosed with Hashimoto’s disease in 2009, Sophie regained her health and vitality by eating tasty and nutritious food on the AIP diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. Sophie lives in Colorado with her husband and their three teenage girls. You can find her on Facebook, Instagram, and Pinterest.

Ingredients

8 oz (227 g) mushrooms (approx. 10)
2 cloves of garlic, peeled
1/4 TSP fine sea salt, or more to taste
1/2 TSP Provence herbs
1/2 TBSP lemon juice
2 TBSP extra virgin olive oil
1 TBSP fresh Italian parsley, chopped

Directions

Rinse the mushrooms under running water. Pat dry and remove the stems.
In a mortar, pound together the garlic, 1/4 TSP of salt, and provence herbs to form a rough paste.
Transfer the paste to a large bowl and stir in the lemon juice, olive oil, and parsley.
Add the mushrooms and mix with a spoon to cover the mushrooms with the marinade sauce.
Set aside and let the mushrooms marinate for 20 minutes at room temperature.
Preheat the oven to 400 degrees F.
Arrange the mushrooms in a baking dish and spoon the leftover marinade sauce on top of the mushrooms.
Add a little drizzle of olive oil and a pinch of salt.
Bake for 25 to 30 minutes, until they are nicely brown.
Serve hot.
Bon appétit!

Serves: 10
Prepare: 30 mins
Cook Time: 25 mins
TotalTime: 55 mins

asquirrelinthekitchen.com

476 0 2017-06-20 17:59:39

Title:	AIP / Garlic and Herb Stuffed Mushrooms - French Paleo Appetizer Recipe
Descrition:	These garlic and herb stuffed mushrooms are a crowd-pleaser and make the perfect appetizer for any occasion!

AIP / Garlic and Herb Stuffed Mushrooms - French Paleo Appetizer