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Whole30 Barbacoa Stuffed Mushrooms

While I was on Whole30, today’s recipe was one of my favorites.  So much so that I’ve made it a few other times since making it the first time.  As a refresher, the program is 30 days of no sugar, dairy, gluten, grains, beans, legumes, and alcohol.  After 30 days, you reintroduce these foods back into your diet to see if you have food sensitivity issues.  Even if you aren’t on the Whole30 plan, I suggest you making this recipe.  You can substitute tacos for the portobello caps, if desired!  This barbacoa meat is perfectly season and tender, and a great addition to your recipe box!  

3 pound center cut shoulder roast

3 to 5 large dried chipotle peppers, seeds removed (or 1 TBSP chipotle pepper spice)

½ yellow onion

¼ cup lime juice

¼ cup tomato paste

4 garlic cloves

1½ tablespoons apple cider vinegar

2 teaspoons cumin

2 teaspoons sea salt

1 teaspoon oregano

¾ cup beef or chicken stock

3 bay leaves

1 teaspoon whole cloves

Portobello Mushroom Caps 

Toppings of Choice:  Avocado, cilantro, sliced radish, red onions

Barbacoa Ingredients

Barbacoa Ingredients

Cut the roast into two pieces and trim any fat

Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor

Process until smooth

Pour over the roast

Sear on stove until the outside just starts to brown

Place in the pot of a slow cooker

Add the stock, bay leaves, and cloves

Ready to cook!

Ready to cook!

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Cover and cook on lowest setting  for 6 hours

Remove the beef and shred with two forks

Shredding the beef

Shredding the beef

Shredded Meat

Shredded Meat

Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender

Preheat oven to 350 degrees

Brush portobello mushroom with EVOO and season with salt and pepper

Place mushroom gill side down on a cookie sheet lined with tin foil

Bake in oven for 5 minutes, remove, flip, and bake for another 2 minutes

Remove from oven, place on plate, and top with shredded barbacoa 

Top with toppings of choice

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Barbacoa Stuffed Portobello Musroom

Barbacoa Stuffed Portobello Mushroom

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Barbacoa
Serves 8
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Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
365 calories
8 g
131 g
15 g
49 g
4 g
251 g
662 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
251g
Servings
8
Amount Per Serving
Calories 365
Calories from Fat 132
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 131mg
44%
Sodium 662mg
28%
Total Carbohydrates 8g
3%
Dietary Fiber 3g
11%
Sugars 3g
Protein 49g
Vitamin A
5%
Vitamin C
12%
Calcium
3%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 pound center cut shoulder roast
  2. 3 to 5 large dried chipotle peppers, seeds removed (or 1 TBSP chipotle pepper spice)
  3. ½ yellow onion
  4. ¼ cup lime juice
  5. ¼ cup tomato paste
  6. 4 garlic cloves
  7. 1½ tablespoons apple cider vinegar
  8. 2 teaspoons cumin
  9. 2 teaspoons sea salt
  10. 1 teaspoon oregano
  11. ¾ cup beef or chicken stock
  12. 3 bay leaves
  13. 1 teaspoon whole cloves
  14. Portobello Mushroom Caps
  15. Toppings of Choice: Avocado, cilantro, sliced radish, red onions
Instructions
  1. Cut the roast into two pieces and trim any fat
  2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and oregano in a food processor
  3. Process until smooth
  4. Pour over the roast
  5. Sear on stove until the outside just starts to brown
  6. Place in the pot of a slow cooker
  7. Add the stock, bay leaves, and cloves
  8. Cover and cook on lowest setting for 6 hours
  9. Remove the beef and shred with two forks
  10. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender
  11. Preheat oven to 350 degrees
  12. Brush portobello mushroom with EVOO and season with salt and pepper
  13. Place mushroom gill side down on a cookie sheet lined with tin foil
  14. Bake in oven for 5 minutes, remove, flip, and bake for another 2 minutes
  15. Remove from oven, place on plate, and top with shredded barbacoa
  16. Top with toppings of choice
beta
calories
365
fat
15g
protein
49g
carbs
8g
more
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Stay hungry…

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