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      Bacon-Stuffed Mushrooms

      These Bacon-Stuffed Cremini Mushrooms are a beautiful and delicious appetizer. If you don't have our Bacon Bits, you can easily cut up strips of our bacon to make your own.

      INGREDIENTS
      2 pounds cremini (aka baby portobello) mushrooms
      2 cups raw cashews
      2 cups cubed French baguette
      1/2 cup fresh parsley
      1/2 cup nutritional yeast
      1 teaspoon granulated garlic
      1 teaspoon onion powder
      1 teaspoon salt
      1/2 cup extra virgin olive oil
      7 ounces vegan bacon bits


      DIRECTIONS
      Preheat oven to 350º F.

      1. In a food processor or wide blender, pulse cashews until pulverized into coarse meal.  Transfer to a medium mixing bowl.

      2. Pulse bread until broken down into coarse breadcrumbs. Combine with the cashews in the mixing bowl.

      3. Clean and mince fresh parsley and add to cashew/breadcrumb mixture.

      4. Add nutritional yeast, granulated garlic, onion powder, salt, olive oil and bacon bits to the mixture. Either by hand or with a pastry blender, mix until thoroughly combined.

      5. Clean and de-stem mushrooms.

      6. Pack the mushroom with a rounded Tablespoon of the cashew/bacon mixture and assemble on a baking sheet.

      7. Once mixture is used up, drizzle with narrow stream of additional olive oil and bake for 25 minutes until golden brown.

      Makes about 20-25 mushrooms.

      Check out our Online Shop for shipping options.

      3 comments

      By Erin, on

      I ordered the Turkey-free feast and I have to say these mushrooms were the biggest hit of the day!!!! I live in Iowa and it felt pretty great feeding my farm raised meat obsessed friends with some sweet meat-free treats! The bacon is delish and I am definitely ordering more!

      By Laura VZ, on

      That’s so nice to hear. Thank you for all you you!

      By Bjørny, on

      Those look sooo delicious 😋 thank you. I’m from Edina and my whole family is back there. But I am a Vegan Animal Activist with James Asprey and the Berkeley group. I have been in Tahoe since ‘84 and discovered you guys on Guy’s Triple D on the Food Ntwk👍

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