Bacon-and-Cranberry Stuffed Mushrooms (paleo, gluten-free)


These bacon-and-cranberry stuffed mushrooms are a delicious appetizer for Thanksgiving or any holiday gathering! They are gluten-free and dairy-free, but can be adapted to include ¼ cup of cheese of your choice if desired. Be sure to make two batches if you’re serving a large crowd!

Prep time: 10 minutes
Cooking time: 25 minutes

Yield: Makes 20

Ingredients
2 tablespoons coconut oil, divided
1 medium leek (white part only), diced
1 clove garlic, minced
5 strips cooked bacon, diced
⅓ cup dried cranberries, diced
2 tablespoons chopped fresh sage
1 egg, beaten
¼ teaspoon sea salt
Pinch of black pepper
20 cremini mushrooms, stems removed

Directions

  1. Preheat oven to 350 degrees F.
  2. Add one tablespoon of coconut oil to a medium skillet over medium heat. Add the leeks, garlic and bacon and sauté for 5 minutes, until leeks are translucent.
  3. Transfer mixture to a medium bowl and add the cranberries, sage, egg, salt and pepper. Mix well.
  4. Use the remaining tablespoon of coconut oil to grease a baking sheet. Arrange the mushrooms on the sheet and spoon the leek mixture into the mushrooms.
  5. Bake for 20 minutes, or until mushrooms are browned. Serve warm.


Love this story? Signup to access our free eBooks and newsletters.

Submit a Comment

Your email address will not be published. Required fields are marked *




About Us   |   Contact   |   The Calm Earth Project   |   Our eBooks

© 2016 Calmful Living. Terms & Conditions - Privacy Policy