Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll also be signed up for my newsletter and will get new recipes from me every week! P.S. You do not need to be signed up for my newsletter to view my recipes—just scroll right below here to see the recipe!

Top down shot of coconut bacon stuffed mushrooms in a bacon dish.

Stuffed Mushrooms with Coconut Bacon

Print Recipe
This stuffed mushrooms with coconut bacon recipe is vegan, gluten-free, and the perfect side for any fall or winter dish. Full of oozy, melting vegan cheese, nuts, and homemade coconut bacon.
Course Appetizers
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 67
Author Jessica Hylton

Ingredients

Stuffed Mushrooms with Coconut Bacon (Vegan)

  • 18 baby bella mushrooms cleaned, stems cut off and finely chopped (KEEP stems)
  • 1/2 tablespoon coconut oil + 1 tsp to brush mushroom caps
  • 4 cloves garlic minced
  • 1/4 small about two tablespoons onion, finely diced
  • 3 tablespoons parsley chopped
  • 2 tablespoons crushed and finely diced pecans/walnuts
  • 2 tablespoons vegetable broth
  • 2 tablespoons vegan mozzarella

For topping

Instructions

Stuffed Mushrooms with Coconut Bacon (Vegan)

  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
  • In a pan over medium high heat, add the ½ tablespoon coconut oil.
  • When hot, add the mushrooms stems, garlic cloves, onions, parsley, diced pecans/walnuts and the vegetable broth. Season with salt and pepper to taste.
  • Allow to cook down for about 10 minutes, until stems and onions are much softer. Remove from stove and add in the vegan mozzarella shreds. Stir to combine and to get cheese melted. The mixture should be combined.
  • Place the mushroom caps with the bottoms (the open side) face up, and lightly brush each with the rest of the coconut oil.
  • Stuff each mushroom cap with some of the mixture. This will change depending on the size of your mushroom caps. Divide equally throughout the mushroom caps.
  • Top the mixture with some crushed nuts, coconut bacon, and vegan parmesan cheese.
  • Bake for 20 minutes until the cheese begins to bubble slightly and the mushrooms are puffy.
  • Remove from oven and allow to cool slightly. Enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days, then reheat in the oven or microwave. Store in an airtight container in the freezer for up to 2 months. 

Nutrition

Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 75mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg