I’ve been on a huge mushroom-eating kick lately since learning more about Terry Wahl’s protocol and the importance of eating sulphur containing foods.  I used to LOVE them as a kid because we used to go mushroom hunting all the time back when my family lived in Russia…but I kind of just got out of the habit of preparing them for myself when I started living on my own. Thanks to the amazing constant supply I can currently find at my local farmers market, I’ve gotten to play around with all the ways I can incorporate mushrooms into my diet and I’ve got to say, it’s been one delicious journey!

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This recipe can be made on the grill or in the oven and works well as either a side dish or an appetizer.

Ingredients

• 2 large portobellos
• 1/2 small onion, diced
• 4-6 sliced of bacon, cut into small pieces
• 2 oz of grass-fed cheddar cheese, grated (if you can’t eat dairy, I suggest increasing the amount of bacon and adding in some diced bell peppers and/or leafy greens…heck, you can do all that even if you can eat the cheese!)

Steps:

1. Wash your mushrooms well and then remove the stems and membranes from them. (You can actually cut it all up and place it back on top along with the toppings so that you don’t waste that yumminess.)

2. Place your cut up bacon and diced onions inside the mushrooms and then sprinkle it evenly with cheese.

3. Wrap your topped mushroom with heavy duty foil (or 2 layers of regular foil), making sure there won’t be any leaks for the juice to get out.

4. Whether you’re grilling or cooking in the oven at 350 degrees, they’ll be done in about 15-20 minutes.

I think they go really well with grilled paleo chicken drumsticks, tender beef brisket, or cheddar stuffed beef or bison burgers…and a big leafy green salad.