These healthy stuffed mushrooms are simple to make and have no dairy or gluten and they're super low in calories. The bacon is smokey and the pecans add a little sweetness to make this a tasty and easy appetizer recipe everyone will love!
Healthy Stuffed Mushrooms
Finding healthy appetizers isn't always easy outside of a lovely fruit and veggie platter. Especially ones that are Whole30 compliant. Why do all appetizers have cream cheese? I'm not ashamed to admit most of my favorites do.
However, I do love when I can come up with some dairy free options so we can all enjoy without guilt. This recipe is only a few ingredients and each delicious mushroom is only a mere 31 calories!
Grain Free and Dairy Free Bacon Pecan Stuffing
This ingredients list for this stuffing is only 6 items long...unless you count salt and pepper. If you don't have salt and pepper around the house, it's time to go shopping anyway, right?
This stuffing is actually held together with coconut flour and the bacon drippings with just a touch of ghee or any other cooking fat you have on hand. The grain and dairy free stuffing is smokey, crunchy and delicious.
Easy Roasted Stuffed Mushrooms
The best part, is you really only need one pan to cook up all the stuffing, then you can either cook them in a large, heat-proof skillet or a baking sheet, depending on where they'll fit. If you've made any of my other recipes, you know I'm all about eliminating dishes.
Once you've quickly sautéed up the stuffing, it's just a matter of roasting them for about 10-12 minutes in the oven at 400˚ and then you can serve them right up. This whole recipe can be thrown together in about 20 minutes!
Other Appetizer Recipes
Bacon Pecan Stuffed Mushrooms
- 16 ounces white button or baby bella mushroom
- 4 slices of bacon (diced)
- 1 tablespoon butter or ghee
- ½ cup yellow onion (finely diced)
- ⅓ cup raw pecans (chopped small)
- 2 tablespoons coconut flour
- ⅛ teaspoon ground sage
- salt and pepper
- Preheat the oven to 400˚F. Remove stems from mushrooms and set aside. Using a damp paper towel, carefully clean off mushroom caps and arrange on a parchment line baking sheet.
- In a medium skillet, cook bacon over medium heat. While the bacon cooks dice the mushroom stems. Once the bacon is slightly crispy, add butter, onion, and cut up mushroom stems. Cook 3-5 minutes or until onion is translucent. Remove the pan from heat.
- Add the pecans, coconut flour, salt, sage and pepper and stir to create a crumbly mixture. Using a heaping teaspoon, scoop mixture into mushroom caps and press into them to keep them from falling out.
- Bake the mushroom caps in the oven for 10 minutes or until mushrooms are tender, but not too soft. Serve warm.
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