Multi-Purpose Mushroom Meat Mixture

My All-Purpose Mushroom Meat Mixture Recipe is one of the most delicious ways to not only enjoy mushrooms but also turn ordinary dinners into superfood packed indulgence! This seasoned meat mixture is extremely versatile, perfect to be used as meatballs, filling for Stuffed Peppers, Salisbury steak, Meatloaf, etc.. and it's gluten-free, grain-free, low-carb and Keto!

5 from 1 vote

My All-Purpose Mushroom Meat Mixture Recipe is one of the most delicious ways to not only enjoy mushrooms but also turn ordinary dinners into superfood packed indulgence! This seasoned meat mixture is extremely versatile, perfect to be used as meatballs, filling for Stuffed Peppers, Salisbury steak, Meatloaf, etc.. and it's gluten-free, grain-free, low-carb and Keto!

Prep Time20

Course: beef, Main Course, Main Dish

Cuisine: American

Keyword: gluten free, grain free, keto, low-carb, maitake, mushrooms

Servings:

Calories: 373kcal

Equipment

Ingredients

4 cups mushrooms finely chopped
2 cups Onion finely chopped
1/2 cup celery finely chopped
2 tablespoon Butter (or ghee)
8 cloves Garlic pressed or minced
2 pounds Ground Beef
2 pounds Ground Pork
4 large Egg(s)
1 cup grated parmesan cheese
1/2 cup dried parsley or 1 cup fresh
4 teaspoons Sea Salt
2 teaspoons Black Pepper
1 teaspoon lemon zest

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Instructions

Using a food processor, pulse to finely chop the mushrooms, garlic, onion and celery. You want there to be some texture, not a smooth paste.
In a large skillet, over medium heat saute mushrooms, onion, celery and garlic in ghee for roughly 5 mintues or until the liquid has been evaporated. Season with a light sprinkle of sea salt.
Allow the cooked vegetable mixture to cool before combining it with the remaining ingredients.
Mix well. Can be used fresh or frozen for later.

Notes

I suggest using a food processor to FINELY chop the mushrooms, celery and onion. You will want to PULSE them, you want there to be small chunks and not a smooth paste.

To make this recipe Dairy Free, replace parmesan cheese with 1/2 cup of coconut flour and use avocado oil, tallow, lard or coconut oil.

To make this recipe egg free, substitute with your favorite egg replacer.

Food safety: This is a raw beef-and-pork mixture. Refrigerate at 40°F or below and cook or freeze within 1–2 days. Thaw in the refrigerator. Cook the finished dish to at least 160°F in the center, checked with a thermometer; use 165°F for casseroles or reheating leftovers. Refrigerate cooked leftovers promptly and use within 3–4 days or freeze.

Wild mushrooms: Have each species confirmed by a qualified local expert and cook it appropriately before adding it to the meat. A five-minute vegetable sauté is not a universal wild-mushroom cooking method. See the storage chart and cooking-temperature chart.

Nutrition