Stuffed Mushrooms with Coconut Bacon & Macadamia Nut Cheeze

Ingredients:

Filling

• 30 button mushrooms
• 1 Tbsp. Nutiva Coconut Oil with Buttery Flavor (melted)
• 1 tsp. Redmond Real Salt Organic Onion Salt
• 1 tsp. Redmond Real Salt Organic Natural Garlic Salt
• 1/2 cup romaine lettuce, diced
• 1/4 cup Woodstock Organic Sauerkraut

Coconut Bacon

• 3 cups thick coconut flakes
• 3/4 cup Bragg Organic Raw Apple Cider Vinegar
• 1/4 cup maple syrup
• 1 Tbsp. Redmond Real Salt
• 1 Tbsp. paprika
• 2 tsp. garlic powder
• 1 tsp. onion salt
• 1/2 tsp. dried cilantro
• 1/2 tsp. dried parsley

Macadamia Nut Cheeze

• 1 cup SunFood Raw Organic Macadamia Nuts
• 1 Tbsp. Bragg Premium Nutritional Yeast Seasoning
• 1 Tbsp. lemon juice
• 2 Tbsp. water
• 1/4 tsp. salt
• 1/4 tsp. thyme
• Dash cayenne pepper

Instructions:

1. Preheat oven to 250°F. In a medium bowl, combine all coconut bacon ingredients except coconut flakes; mix well.
2. Add coconut flakes to the mixture and stir to coat; let soak for 10 minutes.
3. Spread coconut flakes evenly on a cookie sheet without overlapping and bake for 5 to 12 minutes until crispy and golden brown.
4. Remove mushroom caps and place on cookie sheet; roast for 10 minutes. Finely chop the stems and add to filling ingredients.
5. In a blender, combine all macadamia nut cheeze ingredients and blend until smooth. Form mixture into small chunks.
6. In a medium bowl, toss all filling ingredients together until well combined.
7. Stuff each mushroom cap with the filling mixture and arrange on the cookie sheet.
8. Bake a few minutes more to warm the dish before serving.

Tip: Mushrooms can be roasted beforehand or kept raw based on preference.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.