Guys…I am just gonna go ahead and leave this right here:
I will get to that recipe in just a second. But, first, we need to have a chat. I am really tired of *mostly* seeing men doing pull-ups. Pull-ups are for women. Yes, I know we have less muscle mass in our upper bodies (up to 40% less?!) and that we grow up thinking that women should not be stronger than men. And I know that in gym class, the girls always did the jump roping and the running and not the push-ups and the rope climbing. And, yes, I know that very few first dates are impressed if you can do more pull-ups than they can or dead lift their body weight (which is totally fucking lame, if you ask me…I mean…why isn’t that impressive?). But, hear me out….because pull-ups are for women.
Hey Momma, want to be able to swing your kiddos around and throw them across the room when they are bad? Want to open your own pickle jars?! Hey College Party Gal, want to do cool party tricks, like unassisted keg stands? And…hey All Women, want to have arms like Michelle Obama? Pull your ass up!
Okay…full disclosure…I cannot do even one pull-up unassisted (I use a band, like this). But, I am going to! I am trying, like, really hard. I bought a pull-up bar for my house and it is going to happen. Because, I want Michelle Obama arms. Join me.
Now, onto this recipe. I call it “Garbage Stuffed Mushrooms” because I just put all the leftover stuff in it. So easy. And you guys are extra lucky, because Drew Piester took these photos. So they are waaaay better than usual.
Garbage Stuffed Mushrooms
4 medium portabella mushroom caps
2 Fuji apples, peeled and diced
1 medium butternut squash, peeled and diced
1/4 cup diced sweet yellow onion
2 cloves garlic, minced
2 slices of cooked bacon, crumbled
1 tsp dried sage
2 tbsp ghee
salt & pepper to taste
- Preheat oven to 400 degrees and place an aluminum foil lined baking sheet on the middle rack
- Get those shrooms, wash ’em, remove the stems and scrape out the gills with a spoon.
- Flip over your cleaned mushrooms and make a shallow “x” in the bottom center (that’s the smooth rounded part).
- Take the rest of the ghee (around one 1tbsp) and melt it. Brush the prepared mushroom caps with ghee, top and bottom.
- Stick the mushrooms only into the oven on the sheet and bake for 10 minutes, gill side up. Then, flip and bake another 5 minutes, gills down.
- Remove mushrooms when done and let them come to room temperature.
- Meanwhile, sautee onions and garlic in 1 tbsp ghee in a large skillet. When onions are soft, add butternut squash.
- When squash is soft, add apples, sage, salt and pepper. Cook until apples are slightly soft. Don’t let them get yucky mushy.
- Throw in that crumbled bacon and stir it around. Set the stuffing aside.
- Get that oven on broil, if you want browned stuffing, otherwise keep it on 400.
- Take your cooled mushrooms and spoon the mixture into the caps. If you aren’t eating Whole 30/Paleo you can add goat cheese or real Parmesan cheese (if you use that shaker kind, I will find you and cut you!). Drizzle with any remaining ghee.
- Stick those caps back onto a new foil lined baking sheet (or swap the juicy foil for fresh foil) and pop into the oven. If you have it on broil, 5 minutes…then rotate…then 5 minutes. If you left it on 400 degrees, 10 to 15 minutes should be adequate.
- Remove from oven, let cool a few minutes. I served mine over greens with some cauliflower puree.
Note: These do fall apart as soon as you cut them, but they are tasty!