KALE STUFFED MUSHROOMS WITH COCONUT BACON

December 11, 2017 by Renee Tavoularis

Ingredients

For the MUSHROOMS:

10 ounce package baby bella mushrooms, destemmed and cleaned
2 cups Lacinato kale, destemmed and finely chopped
1 tablespoon coconut oil
½ large red onion, finely chopped
1 garlic clove, minced
¼ cup full fat coconut milk
1 teaspoon sea salt, divided
1 tablespoon olive oil 

For the COCONUT BACON:

1 cup unsweetened coconut flakes or chips (not shredded)
2 tablespoons low-sodium tamari
1 tablespoon coconut aminos
1 ½ teaspoons liquid smoke
1 teaspoon coconut sugar 

Instructions

• To prepare the coconut bacon, preheat oven to 350F. Combine all ingredients in a small bowl except the coconut flakes. Stir well to combine before stirring in the coconut flakes, being sure to completely cover.
• Spread coconut flakes in a single layer on a baking tray lined with parchment paper. Bake for 15 minutes, flipping once halfway through and being sure they do not burn. Remove from the oven and let cool before using.
• In a large skillet, heat coconut oil over medium heat. Add the onion and garlic and cook for 5 minutes or until softened.
• Add the kale and cook for another 3 minutes until reduced in volume by half. Reduce the heat to low and add the coconut milk and half of the sea salt. Simmer for 10 minutes before turning the heat off and letting mixture cool slightly.
• Place the cleaned mushrooms on a baking tray lined with parchment paper. Drizzle with the olive oil and the other half of sea salt.
• Spoon about a teaspoon of the mixture into each mushroom. Place in the oven and cook for 15-20 minutes or until the mushrooms are soft.
• Top each mushroom with some of the coconut bacon.