Bacon Pecan Stuffed Mushrooms
These healthy stuffed mushrooms are simple to make and have no dairy or gluten. The bacon is smokey and the pecans add a little sweetness to make this a tasty and easy appetizer recipe everyone will love!
Servings 20 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.
Serving: 1mushroom | Calories: 31kcal | Carbohydrates: 2g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 38mg | Potassium: 90mg | Calcium: 10mg | Iron: 0.2mg