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Stuffed mushrooms recipe - Dr. Axe

Stuffed Mushrooms Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 5 1x
  • Diet: Gluten Free


These easy-to-make, stuffed mushrooms are filled with a creamy filling with just enough turkey bacon to liven up taste buds.


  • 1 tablespoon melted coconut oil, divided
  • 20 cremini mushroom caps
  • 1 package uncured turkey bacon
  • ½ head of cauliflower, chopped
  • ¼ cup grated raw goat cheese (or sheep cheese)
  • ½ teaspoon minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted grass-fed butter, diced into 20 pieces
  • ½ cup chives


  1. Heat the oven to 400 F.
  2. Brush the mushroom caps with the coconut oil and place them top down on a baking sheet.
  3. Use the remaining oil to grease another baking sheet.
  4. Distribute the bacon evenly on the greased baking sheet.
  5. Bake the mushrooms and bacon for 15 minutes.
  6. While the mushrooms and bacon are baking, bring a medium pot of water to a boil.
  7. Add the cauliflower and boil for 8 minutes, or until tender.
  8. Drain the cauliflower well and remove any excess water by patting with paper towels.
  9. Without allowing the cauliflower to cool, add the cauliflower, cheese, garlic, salt and pepper to a food processor and puree until almost smooth.
  10. Remove the mushrooms and bacon from the oven.
  11. Chop up the bacon.
  12. Flip the mushroom caps and fill them with the cauliflower mixture.
  13. Place one piece of butter on top of the mixture.
  14. Crumble and sprinkle the bacon on top of each mushroom.
  15. Serve immediately.


Serve as a party snack, appetizer or even as a side dish.

  • Prep Time: 15 min
  • Cook Time: 25 min
  • Category: Appetizers, Snacks, Side Dishes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 4 stuffed mushrooms
  • Calories: 229
  • Sugar: 1.5g
  • Sodium: 868mg
  • Fat: 15.5g
  • Saturated Fat: 8.5g
  • Unsaturated Fat: 5.8g
  • Carbohydrates: 14.2g
  • Fiber: 2.4g
  • Protein: 10.9g
  • Cholesterol: 45mg