Whole30 Stuffed Mushrooms

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I loved eating at my best friend’s house as a kid because her mom cooked everything from scratch. Around the holidays, she served these stuffed mushroom appetizers, and they were my favorite! I substituted the non-compatible ingredients in the original recipe for a creamy, tangy Whole30 filling, and, boy, is it delicious! This recipe is written to entertain a small gathering (6-10 people), but you can always adjust the ingredients to make less (or more). Whether you serve these for #friendsgiving or on a random weeknight, I hope you’ll love them as much as my family does.

 
 

Ingredients:

  • 24 oz. baby bella mushrooms

  • 1 tbsp. ghee

  • 1/2 cup mayo

  • 1 tbsp. minced garlic (about 6 cloves)

  • 1 tbsp. nutritional yeast

  • 1 tbsp. coconut aminos

  • 1/2 tbsp. lemon juice

  • 1 tsp. dried dill

  • 1/2 tsp. onion powder

  • 1/2 tsp. garlic powder

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

 

Directions:

  1. Wash mushrooms and carefully remove the stems from the caps. Place them in separate piles on a kitchen towel to dry.

  2. Warm a skillet over medium heat and add 1 tbsp ghee.

  3. Finely chop mushroom stems and sauté in ghee for 5 minutes until fragrant and tender. Set the mushroom caps aside to stuff later.

  4. While the mushroom stems are cooking, make stuffing mixture by combining mayo, garlic, nutritional yeast, coconut aminos, lemon juice, and all spices together in a bowl.

  5. Allow the sautéed mushroom stems to cool a bit, then add them to the mayo mixture and stir well.

  6. Spoon the mixture inside the mushroom caps and set in your air fryer basket.

  7. Cook in the air fryer at 400°F for 10 minutes.

NOTES: Don’t have an air fryer? Follow all the steps to make the mushrooms, then bake them at 350°F for 20-25 minutes. Broil for one minute to brown the tops.