Paleo Carne Asada Stuffed Mushrooms

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Here we go!

This is one of my favorite videos ever because I love stuffed mushrooms and I love Mexican food.

This was the first one that we recorded in the last shoot and we were all hungry. My performance is not epic, but the food that is turned out is amazing. This is a very simple, entry-level preparation that most people would enjoy.

I intended to call this one Mushroom Sopes, but I went with Carne Asada Stuffed Mushrooms instead. Sopesare a traditional Mexican antojitothat can also be called pellizcadas. They are a thick bottomed tortilla with pinched edges and while they usually contain refried beans, my Paleo version does not.

I want to give a quick shout out to my boy, Chris Holloman. He has joined the team as photographer for these shoots. Where I used to attempt to do it all, I am learning to hand things off and I feel confident handing the photography to him. As you can see from the above pictures, he has an amazing talent for food photography.

If you are looking for another stuffed mushroom preparation, check out my Shrimp Curry Stuffed Mushrooms.

If you like Mexican-style grilled steak, have a gander at my Lime Seared Skirt Steak with Avo Pico.

Get out there and give these a go. You will NOT be disappointed.

Reminding you that anything is possible and that where there’s a will, there’s a way!

Your Pal,

Paleo Nick

PS “Keep It Paleo!”

Carne Asada Stuffed Mushrooms

Ingredient List for the Carne Asada:

  • 2 slices round steak, thinly sliced, approximately 4oz. each
  • 1 tablespoon Super Radical Rib Rub
  • 1 teaspoon olive oil

Preparation Instructions:

  1. Rub steak with rib rub and oil on both sides.
  2. Grill until caramelized. The doneness is dependent on what you like, but since we are dicing this up, you can go for a charred effect with well done meat.
  3. When carne is cooked on both sides, remove from grill and allow to rest for 5 minutes, then dice up as seen in the picture above.

Ingredient List for the Mushrooms:

  • 2 slices round steak, thinly sliced, approximately 4oz. each
  • 1 tablespoon Super Radical Rib Rub
  • 1 teaspoon olive oil

Preparation Instructions:

  1. Preheat a cast iron skillet or saute pan over medium-high heat.
  2. Add oil, mushroom caps and chopped mushroom stems and season with kosher salt.
  3. Cook for 2 minutes, then add a bit of water and cover the pan to allow mushrooms to release their moisture. Cook 2 minutes longer.
  4. Remove the lid, stir and season with salt once again.
  5. Leave lid off and allow moisture to reduce to au sec. Cook until mushrooms are tender, juicy and well seasoned. Then, cut the heat and plate!

Ingredient List for the Guacamole:

  • 1 avocado, pitted and peeled
  • 2 small cloves fresh garlic, pasted
  • ½ small red onion, diced
  • 1 Roma tomato, diced
  • Juice of ½ lime
  • 1 small handful fresh cilantro, chopped
  • Kosher salt and pepper
  • ½ Serrano pepper, minced 

Preparation Instructions:

  1. Combine all ingredients except tomatoes and serranos, and smash/mix until chunky and uniform.
  2. Fold in the tomatoes and Serrano peppers and season with salt to your liking.

To Plate:

You’ll need some Massie Mayo and a few cilantro leaves for garnish.

  1. Place the mushroom caps, stem side up on a plate.
  2. Mix the diced carne asada with the chopped, cooked mushroom stems.
  3. Fill caps with meat and stem mixture.
  4. Top with guacamole.
  5. Garnish with Massie Mayo and cilantro leaves.
  6. You are a Culinary Ninja and you are….

“Keeping It Paleo!”

Zone Breakdown:

Proteins: (8)

We have 2 Slices of round steak, at 4oz each.  1oz of steak equals one block, so therefore we get 8 protein blocks from the steak.

Carbohydrates: (6)

Every mushroom will probably give us about 1 cup, and with 4 cups equaling one block, that gives us 3 blocks from the mushrooms.  Additionally we get about three more form the guac ingredients.  One from the ½ onion diced up, which would give us about 2/3 of a cup, which is one block. 1 from the tomato.  Assuming it fills about one cup, which is one block, we can count that as one block.  The additional block comes from the lime juice, cilantro and garlic to bring the total carb count to 6.

Fats: (16)

Our Fats are coming form the olive oil and the avocado.  We have total 2 teaspoons of olive oil.  1/3 of a teaspoon of olive oil equals one block so in one teaspoon we get three blocks, so 6 total form the 2 teaspoons.  Additionally we have the avocado.  We know that one avocado gives us about one cups worth, and 1 tablespoon equals one block, so one avocado gives us about 16 fat blocks.

Balancing Act:

This recipe breaks up into 2 – 3 block protein, and carbs, and 11 fat block meal. Its very healthy, and the fat block count can be taken down with less guac, but who wants less guac?  So, as with any recipe with extra fat blocks, enjoy them during the meal, just make sure to subtract some from other eating times throughout the day.

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