Stuffed Mushrooms with Coconut Bacon
Ingredients
The mushrooms
-
18
pieces
baby bella mushrooms
The filling
-
½
tablespoon
coconut oil
-
1
teaspoon
coconut oil (for brushing)
-
4
cloves
garlic
-
¼
small
onion
-
3
tablespoons
parsley
-
2
tablespoons
crushed pecans or walnuts
-
2
tablespoons
vegetable broth
-
2
tablespoons
vegan mozzarella
The toppings
-
to taste
vegan parmesan cheese
-
to taste
crushed nuts
-
to taste
coconut bacon
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a pan, heat ½ tablespoon of coconut oil over medium-high heat.
- Add the chopped mushroom stems, garlic, onions, parsley, crushed nuts, and vegetable broth. Season with salt and pepper and cook for about 10 minutes until softened.
- Remove from heat and stir in the vegan mozzarella until combined.
- Place the mushroom caps on the baking sheet, brush with remaining coconut oil, and stuff with the filling mixture.
- Top with vegan parmesan, crushed nuts, and coconut bacon.
- Bake for about 20 minutes until the mushrooms are puffy and the cheese is bubbly.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
67
Total fat
4g
Total carbohydrates
6g
Total protein
2g
Sodium
75mg
Cholesterol
0mg
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