Gluten and Dairy Free Stuffed Mushrooms
Ingredients
- 12 white mushrooms
- 4 cloves garlic
- 2 tbsp avocado oil divided
- 3 tbsp parsley chopped
- 2 tsp fresh thyme
- Salt and pepper to taste omit pepper for AIP
- ¼ cup almond flour see notes for AIP
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set it aside.
- Wash and scrub the mushrooms to clean and remove the stems. Clean the inside of the caps and pat dry. Set them aside on the baking sheet.
- Finely dice the mushroom stems along with the garlic.
- Heat 1 tbsp avocado oil over medium heat in a pan and add the garlic and mushroom stem mixture. Lightly salt and saute for 4-5 minutes or until the mushrooms are tender and the garlic is fragrant.
- Add the mushroom mixture to a bowl and combine it with the herbs, and almond flour to make the filling
- Spoon the filling into the mushroom caps. You want the caps to be full, with some of the filling coming out of the top. Lightly drizzle with avocado oil.
- Transfer to the oven and bake for 30 minutes, or until the mushrooms are tender and the filling is crisp. Serve warm.
Notes
This recipe makes a small appetizer portion. Simply scale up for a larger crowd.
To add protein to this recipe, add cooked sausage to the filling or chopped bacon.
All nutrition facts are estimated and will vary.
To make AIP, omit the black pepper and sub 2 tbsp tigernut flour in place of the almond flour.
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 15g | Protein: 12.5g | Fat: 14.4g | Fiber: 4.1g