Stuffed Mushrooms with Coconut Bacon & Macadamia Nut Cheeze

Ingredients:

Filling

• 30 button mushrooms

• 1 Tbsp. Nutiva Coconut Oil with Buttery Flavor (melted)

• 1 tsp. Redmond Real Salt Organic Onion Salt

• 1 tsp. Redmond Real Salt Organic Natural Garlic Salt

• 1/2 cup romaine lettuce (diced)

• 1/4 cup Woodstock Organic Sauerkraut

Coconut bacon

• 3 cups thick coconut flakes

• 3/4 cup Bragg Organic Raw Apple Cider Vinegar

• 1/4 cup maple syrup

• 1 Tbsp. Redmond Real Salt

• 1 Tbsp. paprika

• 2 tsp. garlic powder

• 1 tsp. onion salt

• 1/2 tsp. dried cilantro

• 1/2 tsp. dried parsley

Macadamia nut cheeze

• 1 cup SunFood Raw Organic Macadamia Nuts

• 1 Tbsp. Bragg Premium Nutritional Yeast Seasoning

• 1 Tbsp. lemon juice

• 2 Tbsp. water

• 1/4 tsp. salt

• 1/4 tsp. thyme

• Dash cayenne pepper

Instructions:

1. Preheat oven to 250 degrees F. In medium bowl, combine all coconut bacon ingredients, except coconut flakes, and mix with spoon until well-combined. Add coconut flakes and stir until coated; soak for 10 minutes. On cookie sheet, spread coconut flakes out evenly, ensuring they do not overlap, and bake 5 to 12 minutes or until flakes are crispy and golden brown.
2. Remove caps from mushrooms and place on cookie sheet. Roast 10 minutes in oven. Chop stems finely and add to filling ingredients.
3. In blender, combine all macadamia nut cheeze ingredients. Form into little chunks of cheeze.
4. In medium bowl, toss all filling ingredients until well-combined.
5. Stuff each mushroom cap with mixture and arrange on cookie sheet. Bake for a few minutes to warm dish.

6.  

Tip: Mushrooms can be roasted or kept raw.