Because of the black beans, these are not paleo. I still consider them "paleoish" because they are nutrient-dense and made from whole, unprocessed ingredients.
The reason why black beans and grains are usually not welcome on a paleo diet is because they need to be properly prepared in order to remove the phytates and other anti-nutrients that make them hard to digest. These anti-nutrients also bind to other nutrients and keep them from being absorbed and assimilated by the body.
One way to remove the anti-nutrients before consuming them is to soak, sprout, or ferment all grains, legumes, nuts, and seeds. This is time consuming and kind of a pain, so it's easier for me to just eat a paleo diet and not eat these things. We do occasionally eat brown rice and I buy it already sprouted from Thrive Market.
You can follow the instructions here or here to properly prepare these black beans.
I do fine with black beans, and I also like having a vegetarian recipe handy that is simple and always a crowd pleaser. It's a great dish to bring to potlucks and parties.
What these lack in presentation, they make up for in flavor! My mom likes to drizzle a bit of my cayenne hot sauce on hers.
If you happen to have any of the blended mixture leftover like I did, I eat it with my eggs for breakfast the next morning. It reminds me of “green eggs and ham”.
Prep time: 25 minutes
Cook time: 35 minutes
Preheat oven to 375 degrees.
Remove the stems from the mushrooms and set aside (I just pluck them right off).
In a 9”x13” or similar glass baking dish, arrange the button mushrooms top down.
In a medium pot, heat the coconut oil over medium-high heat. Add the mushroom stems, onions, garlic, salt, and pepper. Cook until mushrooms soften and onion becomes translucent.
Add the black beans and cook for a few minutes until they start to become mushy. Add the spinach and cook until it has wilted.
Turn the heat off. With an immersion blender, blend the entire mixture. It does NOT need to be perfectly pureed and smooth, just blended enough to make an easy spoonful (it was not an issue for me, but you could add some broth if yours is too thick).
With a spoon, top each mushroom with a scoop of the blended mixture.
Drizzle with avocado oil and bake for about 35 minutes.
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