Roasted Red Pepper Stuffed Mushrooms (Edit recipe)

You’re going to want to save this one to pull out for your next dinner party or game days throughout the fall and winter. This is a healthier, vegetarian version of one of my favorite apps of all time.

These Roasted Red Pepper Stuffed Mushrooms come together in about half an hour and can be made alongside whatever else you might be planning for the menu. The bonus? They’re a total Whole30 touchdown!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	10 g
Carbohydrates:	10 g
Protein:	8 g
Cholesterol:	14 g
Sodium:	568 mg
Fiber:	3 g
Sugars:	2 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 4-6

Ingredients

10 - 12 whole Baby Bella Mushrooms
1 Tbsp Ghee
3 Tbsp Shallot, diced
1 Tbsp Garlic, minced
.5 cup Roasted Red Pepper, drained and diced
.25 cup Almond Flour
2 Tbsp Mayonnaise
.5 tsp Kosher Salt
1.5 tsp Hot Sauce
2 Tbsp Chives, (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 400 degrees F and line a baking sheet with foil.
Clean mushrooms and remove the stems, setting aside. Place mushrooms, stem side down, on the baking sheet. Bake for 10 minutes and remove from oven.
Turn mushroom caps stem-side up.
While mushrooms are initially roasting, mince stems to produce about 1 cup of mushroom u201cmeatu201d for filling. Melt ghee in a large skillet over medium-high heat.
Add diced shallot to the skillet and cook for 2 to 3 minutes, until soft. Add garlic and cook for 1 minute. Reduce heat to medium.
Add chopped mushroom stems and continue cooking until mushroom liquid is released. Season with u00bd teaspoon kosher salt and continue cooking until mushrooms just start to crisp.
Meanwhile, drain roasted red peppers and dice small. Add peppers to the skillet and cook until liquid is mostly evaporated. Remove skillet from heat.
In a medium bowl, add mayonnaise, hot sauce and almond flour. Add in skillet ingredients and stir until well combined. Use a spoon to stuff the prepared mushroom caps.
Reduce oven heat to 375 degrees and return stuffed mushrooms to the oven for 10 to 12 minutes. Garnish with chopped chives (optional) and serve.