Bite Sized Beauties

decadent, seasonal hors d'oeuvres guaranteed to satisfy everyone gathered around your table!

Recipe Creation in Partnership with Stephanie Vanlochem, Cook by Color

"These bite size beauties are Butternut, Browned Butter Ghee, Sage, and Ground Beef Stuffed Mushrooms with a crunchy cashew topping - the peak of seasonal decadence. These hors d'oeuvres will satisfy anyone in your life!"
- Stephanie Vanlochem

These decadent, seasonal hors d'oeuvres will satisfy anyone in your life - they are that good and happen to be Whole30, Paleo and low carb. Make these for a crowd pleasing appetizer or stuff bigger 'shrooms for a gorgeous main course.


Browned Butter Ghee (can be done in advance)

1 stick of high-quality salted butter

Crunchy Cashew Topping (can be done in advance)

2/3 cup of dry roasted cashews, unsalted

1 tsp mushroom umami seasoning

(OR 1 tsp powdered shiitake mushroom + 1/8 tsp chili flakes + a pinch of salt)

3 tbsp fresh parsley leaves, divided - 2 tbsp for the topping, 1 for garnish

Country Natural Beef Ground Beef Stuffed Mushrooms

1 pound of Country Natural Beef 80/20 Ground Beef

2 tbsp browned butter ghee, divided

1 medium butternut squash, peeled and diced small

1/2 cup fresh sage, roughly chopped

2 cloves of garlic, minced

1 medium shallot, chopped

12-15 extra-large white mushrooms, wiped down, destemmed, and peeled**

*Squash can be roasted in advance and makes extra butternut for meal prep. Feel free to buy precut / cubed squash, you'll need 2-3 cups of raw squash for this recipe.

**If you can't find large mushrooms worth stuffing, you can always substitute 4 Portobello mushroom caps for an entrée size version!


  1. Make the Browned Butter Ghee

  2. Cut up the butter into even pieces. Add to a small pan or skillet, light colored if you have - if you’re working with a dark pan pay extra close attention to prevent burned butter.

  3. Cook over medium heat. Stir constantly once it is melted, evaluating the color and smell of the butter as you work. The butter will foam and sputter as it cooks down. Within 5 minutes it should start smelling nutty, rich and some sediment will be falling to the bottom. Around minute 7 you’ll evaluate and probably remove pan from the heat so long as it is golden brown in color, nutty in aroma and before the sediment at the bottom burns.

  4. Pour the browned butter through a cheesecloth or nut milk bag to separate out the milk solids, creating ghee. This can be stored in an airtight container in the fridge for months to come.

  5. Preheat Oven to 475 Degrees

  6. Remove the ground beef from the fridge to come up in temperature a bit.

  7. Peel, deseed and cube up the butternut squash.

  8. On a sheet pan covered in parchment paper, add 1-1.5 Tbsp of browned butter ghee to the squash and toss to combine.

  9. Roast for approximately 12 minutes, and increase to broil for a minute or 2 for a little browning.

  10. Preheat a Large Oven Safe Skillet (while squash is cooking)

  11. Add 2 tsp of browned butter ghee.

  12. Add the Country Natural Beef ground beef to the skillet and leave it be for 1-2 minutes until a good brown sear forms. Break it up a little, and sear on the second side.

  13. At this point add in the shallots to cook for 2 minutes.

  14. Lastly, add in the garlic, sage, and salt to taste. Break up the beef further and mix to combine all the cooking ingredients and remove this from heat when just cooked - as it will finish off in the oven.

  15. Set the mixture into a bowl or back onto the roasting pan and stir in 2 cups of the roasted butternut squash.

  16. Make the Crunchy Cashew Topping

  17. Quickly pulse the cashews, parsley and mushroom seasoning in your food processor

  18. Take care to match a course breadcrumb consistency and not a powder, removing any large cashew chunks as needed.

  19. Prepare Mushrooms

  20. Wipe down with a damp towel and remove stems. You can peel them, or you not, it is a personal preference.

  21. In the oven safe skillet add remaining tsp of browned butter ghee and add the whole mushrooms to brown the bottoms.

  22. Once you have a little sear on the bottoms, and liquid pooling where the stems were, stuff them with the sage, butternut, beef filling. It's not about perfection, it's a little messy but it doesn't matter.

  23. Top them off with 1 tsp of the Crunchy Cashew topping.

  24. Stick it into the 475 degree oven for 6-8 minutes until everything is bubbly, the cashew topping slightly browned and it smells like autumn in your kitchen. Top with parsley for garnish and serve while hot!

Feel good about serving this easy & delicious appetizer (or meal!) that's Whole30 and Paleo - plus made with G.A.P. Step 4 pasture raised ground beef! Perfect for a special gathering with family or gameday with friends.

Recipe by Cook by Color


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