Stuffed Cremini Mushrooms

Stuffed Cremini Mushrooms: Side dish?  Main?  Appetizer?  Yes.  These babies are rich and flavorful, but in small doses, so they can stand as a side dish next to Pork Roast w/Cranberry Orange Glaze, or they can take center stage in a lighter meal next to Caesar Salad.  You won’t miss the cheese, or breaded toppings of non-AIP stuffed mushrooms.  If you are a fan of the fungus, indulge!  😀  Then let me hear from you.  Did you go with side, main, or appetizer…?

-Wendi

Stuffed Cremini Mushrooms         By http://www.wendisaipkitchen.com

• Coconut oil for greasing + 1 t.
• 8 oz. whole cremini mushrooms (a.k.a. baby bellas)
• 1 large leaf organic curly kale
• 1 slice bacon
• 1/3 C. apple – peeled, cored, and grated
• 1/2 t. sea salt
• 1/2 t. onion powder
• 1/2 t. dried oregano
• Balsamic vinegar for drizzling

1. Pre-heat oven to 350 degrees.   Grease a shallow baking dish just big enough to fit all mushrooms.
2. Wash mushrooms.  With the tip of a knife, carefully cut out the stems, and hollow out the caps a little.  Don’t go crazy with it, though.
3. Place mushroom caps top-side down in the baking dish.  Finely chop the stems.
4. Wash kale.  Cut out the stem.  Finely chop the leaf.
5. Finely chop the bacon.  (Are you sensing a theme here?  Yes, everything is finely chopped…)  You should have about 1/4 C. of finely chopped bacon.
6. In a skillet over medium heat, sauté the bacon in 1 t. coconut oil for about a minute.
7. Add kale, and sauté just until it’s bright green.
8. Add mushroom stems, and sauté for 30 seconds.
9. Add apples and spices, and sauté for another 30 seconds.  (Don’t overcook!)
10. Turn off the heat.  Spoon filling into mushroom caps.  Drizzle with vinegar.
11. Bake for 15 minutes.