Luigi Stuffed Mushrooms

ImageMy 4 year old has an addiction – Mario Cart.  We have to closely monitor/ration the minutes of the day that he is allowed to play, and it works as a wonderful motivational tool.  For example: “If you make your bed, put your dirty clothes in the hamper, set the table, etc., you may play Mario Cart for 20 minutes.”  What I didn’t expect was the way Mario Cart would encourage my kid to eat his mushrooms.  He loves mushrooms.  When I cut them up for a recipe, he is always begging to snack on a few mushroom slices from the cutting board.  I credit him for naming this recipe – the first time I placed them on the table in front of him, he joyfully exclaimed, “You should call them LUIGI mushrooms!”

Luigi Stuffed Mushrooms


  • 9 small portobello mushroom caps
  • 1 small red onion (or 1/2 larger red onion)
  • 3 carrots, peeled
  • 2 large celery stalks
  • 2 pounds ground meat (I have used ground turkey or half turkey/beef)
  • 4-5 cloves of garlic (or more/less to taste)
  • salt/pepper to taste
  • 1 teaspoon dried (not ground) thyme
  • 1 cup almond flour
  • 2 eggs
  • 1 medium-sized handful fresh parsley


In a large dutch oven, brown the meat until it is cooked through.  While the meat is cooking, place onion, carrots, celery, and garlic in a food processor and process until finely chopped.  When meat is finished browning, drain the liquid carefully, then add the vegetables and cook on low for 2-3 minutes, or until vegetables are softened slightly.  Mix in salt, pepper, and thyme.  Finely chop (with a knife or with your food processor) parsley, mix in, then set aside to cool slightly.

Preheat oven to 375 degrees.  Clean mushrooms, remove stems (you can save them for another use, if desired) and place mushrooms, top side down, onto a baking sheet.  (I like to cover my sheet with parchment paper.)

Once the meat/veggie mixture has cooled enough to not cook the eggs when you mix them in, stir in eggs and almond flour.  With your hands (yes, you’ll need to get them a little dirty) form mixture into slightly flattened rounds, and top the mushrooms with them.  If you have any extra, you can form “meat patties” and place them on your baking sheet for any non-mushroom-lovers.

Bake at 375 for 25 minutes, or until very slightly browned.  Remove from oven and enjoy!


7 responses to “Luigi Stuffed Mushrooms

  1. Sounds delicious! About how long did the whole recipe take to make from assembly to completion? I’m always looking for new recipes. I wonder if these could be made ahead of time and then reheated? Guess I’ll just have to force myself to make these! LOL!
    Love, Catherine

    • It’s a relatively quick recipe, and yes I have made it with leftover ground meat, then adding/mixing the other ingredients. If you do that, I recommend cooking the chopped veggies a couple of minutes before mixing in the remaining ingredients. What I like about the recipe is that the actual assembly time is relatively short – probably less than 15 minutes (less than 10, if you’re not slow like me). Then I set the table, etc. while everything is in the oven. Hope this helps!

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