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!
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.