Holiday Stuffed Mushroom Appetizer

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If you’re looking for a yummy appetizer to add to your menus over the coming holiday season, I’ve got one for you! I love stuffed mushrooms for their elegant look. They are relatively easy to prepare, but they look super fancy-pants when set out for guests. You’ve probably noticed that theme in my recipes over the last year. I’m a big fan of creating dishes that are simple enough to be served anytime, but versatile enough to look like a great deal of love and energy went into them for special occasions. This recipe checks both boxes. Enjoy your holiday season everyone!

Mushrooms II
5.0 from 2 reviews
Holiday Stuffed Mushroom Appetizer
Prep time
Cook time
Total time
Serves: 24
  • 24 cremini mushrooms, cleaned
  • 1 tbsp solid cooking fat, melted
  • ½ lb ground pork
  • ¼ cup minced shallot
  • 4 garlic cloves, minced
  • ¼ cup packed fresh parsley
  • 1 tsp sea salt
  • 2 tsp white wine
  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with foil or parchment paper.
  3. Snap the stem off each mushroom, leaving a well in the cap. Set the stems aside.
  4. Toss the mushrooms in the melted fat. Place them cap up on the baking sheet.
  5. Roast them for 10 minutes in the hot oven. Flip each mushroom and roast for another 10 minutes.
  6. While mushrooms are roasting, place shallot, garlic, parsley, and mushroom stems in food processor. Pulse to combine mixture.
  7. In a large bowl combine pork and salt with the veggie mixture.
  8. Stuff each mushroom well with a generous spoon of pork filling.
  9. Place stuffed mushrooms back on sheet and sprinkle with wine.
  10. Roast for another 12 minutes or until filling is slightly browned on top.
  11. Serve hot.
Yes, it is okay to cook with alcohol during the elimination phase of AIP. The alcohol will cook off. If you'd rather skip the wine though, the recipe will still turn out great.


About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.


  • Lindsey says

    This looks absolutely delicious! And you’re right its the perfect, super easy appetizer! Thanks for sharing <3

  • Celeste says

    Should the pork be cooked or raw before it is combined with the veggie mixture?

    • Angie Alt says

      Celeste, the pork is raw. You’ll mix it all up & stuff your mushrooms. It will cook in the oven. Hope you like it!

  • Taylor says

    I didn’t see in the recipe where to use the wine. I assume in the pork mixture, but I just want make sure.

    • Taylor says

      Ha-ha never mind. Gosh I must have read that five times before posting that question. As soon as I did, the wine portion just popped right up!

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  • judy hunter says

    can you substitute ground chicken for the pork?

  • judy hunter says

    can you substitute ground chicken instead of pork?

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  • Hannah says

    Delicious! I had to substitute green onions (white part and a bit of green) instead of shallots and missed out on the white wine, but these were enjoyed!!!

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