Ingredients

The following ingredients have 20 Servings
  • 1 tablespoon melted coconut oil, divided
  • 20 cremini mushroom caps
  • 1 package uncured turkey bacon
  • ½ head of cauliflower, chopped
  • ¼ cup grated raw goat cheese (or sheep cheese)
  • ½ teaspoon minced garlic
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 2 tablespoons unsalted grass-fed butter, diced into 20 pieces
  • ½ cup chives

Instruction

  • Heat the oven to 400 F.
  • Brush the mushroom caps with the coconut oil and place them top down on a baking sheet.
  • Use the remaining oil to grease another baking sheet.
  • Distribute the bacon evenly on the greased baking sheet.
  • Bake the mushrooms and bacon for 15 minutes.
  • While the mushrooms and bacon are baking, bring a medium pot of water to a boil.
  • Add the cauliflower and boil for 8 minutes, or until tender.
  • Drain the cauliflower well and remove any excess water by patting with paper towels.
  • Without allowing the cauliflower to cool, add the cauliflower, cheese, garlic, salt and pepper to a food processor and puree until almost smooth.
  • Remove the mushrooms and bacon from the oven.
  • Chop up the bacon.
  • Flip the mushroom caps and fill them with the cauliflower mixture.
  • Place one piece of butter on top of the mixture.
  • Crumble and sprinkle the bacon on top of each mushroom.
  • Serve immediately.