Stuffed Mushrooms Recipe

Ingredients

• melted coconut oil, divided1 tablespoon
• cremini mushroom caps20
• package uncured turkey bacon1
• head of cauliflower, chopped½
• grated raw goat cheese (or sheep cheese)¼ cup
• minced garlic½ teaspoon
• sea salt1 teaspoon
• pepper1 teaspoon
• unsalted grass-fed butter, diced into 20 pieces2 tablespoons
• chives½ cup

Method

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.

Swaps & notes

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