Super tasty and festive, these stuffed mushrooms are sure to be a hit at your next holiday party, as an appetizer or a side dish. They’re quick and easy, and they go with just about everything!

Stuffed Mushrooms

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: detox, low carb, paleo, whole30
Servings: 8
Calories: 221kcal


  • ½ lb bacon
  • 24 oz baby bella mushrooms ~24 total, stems removed
  • 4 Tbsp avocado oil
  • 4 tsp minced garlic
  • sea salt to taste
  • ground black pepper to taste
  • 1 lb kale


  • Preheat oven to 425°F.
  • Cook bacon in a large pan over medium high heat until just crispy.
  • While bacon cooks, remove stems from kale, and finely chop kale leaves.
  • When done, remove bacon from heat, reserve bacon fat separately, and allow bacon to cool.
  • While bacon cools, place mushrooms in a single layer on a baking dish.
  • Combine avocado oil and bacon fat in a small bowl.
  • When bacon is cool, crumble finely, and set aside.
  • Brush or drizzle oil mixture evenly over mushrooms, reserving a few tablespoons for cooking the kale.
  • Sprinkle minced garlic evenly over mushroom caps.
  • Season mushrooms with sea salt and freshly ground black pepper.
  • Bake for about 15-20 minutes, until the mushrooms darken and soften a bit.
  • Meanwhile, cook kale in reserved oil mixture until tender and bright green.
  • Mix together cooked bacon crumbles and cooked kale.
  • When the mushrooms are baked, top with bacon-kale mixture and serve.


Calories: 221kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 223mg | Potassium: 640mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5675IU | Vitamin C: 53mg | Calcium: 163mg | Iron: 1mg