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
- Pre-heat oven to 350 degrees. Grease a shallow baking dish just big enough to fit all mushrooms.
- 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.
- Place mushroom caps top-side down in the baking dish. Finely chop the stems.
- Wash kale. Cut out the stem. Finely chop the leaf.
- 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.
- In a skillet over medium heat, sauté the bacon in 1 t. coconut oil for about a minute.
- Add kale, and sauté just until it’s bright green.
- Add mushroom stems, and sauté for 30 seconds.
- Add apples and spices, and sauté for another 30 seconds. (Don’t overcook!)
- Turn off the heat. Spoon filling into mushroom caps. Drizzle with vinegar.
- Bake for 15 minutes.