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Six beef and bacon stuffed portobello mushroom caps for Full GAPS in an Artichaut baking dish

Beef and Bacon Stuffed Portobello Mushroom Caps for Full GAPS

Six portobello caps layered with crossed bacon and a beef-mushroom filling, then baked until browned, tender, and surrounded by savory pan juices.
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Cook Time 1 hour
Total Time 1 hour
Servings: 6 stuffed mushroom caps
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large portobello mushroom caps stems removed
  • 2 pounds ground beef raw
  • 6 slices GAPS-compatible bacon without added sugar, starch, or incompatible fillers; cut in half
  • 4 green onions chopped
  • 1 tablespoon dried parsley
  • 10 mushrooms finely chopped
  • 1 teaspoon ground paprika
  • 1 teaspoon dried Italian oregano
  • 2 eggs whisked
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt

Equipment

  • 1 Le Creuset Heritage 4-quart rectangular dish in Artichaut
  • 1 Large mixing bowl
  • 1 Small bowl and whisk
  • 1 Sharp knife and cutting board
  • 1 Measuring cups and spoons
  • 1 Instant-read thermometer
  • 1 Wide spatula

Method
 

  1. Preheat the oven to 350°F. Arrange the six portobello caps gill-side up in the rectangular baking dish.
  2. Cut each bacon slice in half to make 12 half-slices. Place two halves in a crossed X over the gills of each cap.
    Six raw portobello caps with crossed bacon in a Le Creuset Artichaut baking dish
  3. In a large bowl, gently fold together the ground beef, chopped green onions, dried parsley, finely chopped mushrooms, paprika, oregano, whisked eggs, black pepper, and sea salt. Stop when evenly mixed; do not compact the meat.
  4. Divide the filling into six equal loose balls. Place one on each bacon cross and press down lightly while keeping the top rounded.
    Six raw beef-filled portobello caps ready to bake in a Le Creuset Artichaut baking dish
  5. Bake at 350°F for 1 hour, until the beef mounds are browned, the centers reach 160°F, the bacon is cooked, and the mushroom caps are tender.
  6. Lift the caps with a wide spatula. Spoon the savory juices from the dish over each portion before serving.

Notes

Full GAPS after mushrooms, eggs, bacon, paprika, and the remaining seasonings have been introduced and tolerated. This formula is not nightshade-free because it contains paprika.
Use bacon without added sugar, starch, flavoring, or incompatible fillers.
The source provides a 60-minute bake but does not provide a prep-time measure, so the card does not invent one.

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