Stuffed mushrooms is the best Paleo diet

A paleo and vegetarian recipe for those who combine these two diets, ideal as an aperitif, starter or side dish.

Ingredients for 20 stuffed mushrooms:

  • 20 large button mushrooms
  • ¼ red, yellow and green bell peppers (each)
  • 2 organic or labeled eggs
  • a few sprigs of parsley 
  • 1 clove of garlic
  • salt and pepper

Preperation :

  1. Preheat your oven to 200°C. Remove the stems from the mushrooms and very carefully hollow out the heads with a small spoon. Be careful not to break them, mushrooms are fragile vegetables. Arrange the mushroom caps in a baking dish.

  2. Cut the 3 pieces of peppers into small cubes, then mix them with the clove of garlic, the parsley and the mushroom stems. In another bowl, beat the eggs in an omelet, and add them to the pepper mixture.
  3. Garnish the mushroom heads and bake for ten minutes. Watch the cooking carefully, it can be quite fast!

Finally, here is my favorite savory paleo recipe! 

For 4 people : 

  • about 500 g of white fish of your choice
  • 1 fresh pineapple
  • 2 tomatoes
  • 300ml coconut milk
  • 1 tablespoon of curry
  • 1/2 red onion
  • coconut oil
  • 1 teaspoon grated or powdered ginger

Preperation :

  1. Clean the fish, remove the skin if there is, and cut it into large cubes.
  2. Peel the pineapple and remove the core. Once trimmed, cut the pineapple into pieces. 
  3. Peel and chop the onion. Cut the tomato into small dice.
    In a saucepan, brown the onion with the coconut oil. Add the fish cubes, fish pieces and diced tomatoes. Cook for 5 minutes, then add the coconut milk and curry, simmer for 10 minutes.
  4. Check the cooking of the fish, prolong if necessary. 
  5. Serve in deep plates, like a soup, and add a little ginger on top of the dish.