Holiday Stuffed Mushroom Appetizer

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

Mushrooms

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
 
Author:
Serves: 24
Ingredients
  • 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
Instructions
  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.
Notes
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.

16 comments

Leave a Comment

Rate this recipe: