{"id":6427,"date":"2019-11-06T22:11:25","date_gmt":"2019-11-07T04:11:25","guid":{"rendered":"https:\/\/joyinthemeantime.com\/whole30-stuffed-mushrooms\/"},"modified":"2023-03-22T16:48:55","modified_gmt":"2023-03-22T21:48:55","slug":"whole30-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/joyinthemeantime.com\/whole30-stuffed-mushrooms\/","title":{"rendered":"Whole30 Stuffed Mushrooms"},"content":{"rendered":"\n

I just know you\u2019re going to thank me for sharing these! I know, I know, a totally modest statement to make! *wink* While usually stuffed with parmesan, pecorino romano or cream cheese, these are squeaky clean. My family has been making stuffed mushrooms since the dawn of time, and I knew it was crucial to create a Whole30 version that kept with the super easy, ultra delicious crowd pleasing appetizer this is! It\u2019s perfect for parties, date night dinners, or even holidays.<\/p>\n\n\n\n

Be sure to tag me over on Instagram<\/a>, I would love to hear\/see how you all enjoy them!<\/p>\n\n\n\n

Enjoy,
Karin<\/strong><\/p>\n\n\n

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Whole30 Stuffed Mushrooms<\/h2>\n\t\t
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\n\t\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\t\t\t\t\n\t\t\t\t\n<\/div>\n\n
Course: <\/span>Side Dish<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 1<\/span> lb<\/span> Whole white mushrooms<\/span><\/li>
  • \u00bc<\/span> cup<\/span> Extra virgin olive oil (approximately)<\/span><\/li>
  • 3<\/span> tbsp<\/span> Fresh chopped parsley divided<\/span><\/li>
  • \u00bd<\/span> cup<\/span> Almond flour<\/span><\/li>
  • Salt + pepper to taste<\/span><\/li>
  • 1<\/span> tbsp<\/span> Italian seasoning<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Garlic powder<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> Onion powder<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat oven to 400 degrees<\/span><\/div><\/li>
    • Line baking sheet with parchment paper and set aside<\/span><\/div><\/li>
    • Using a paper towel, wipe off any dirt from the mushrooms. Remove the stems and roughly chop – set aside<\/span><\/div><\/li>
    • Heat skilled over medium heat. Once it\u2019s hot, add 1 Tablespoon of oil, the mushrooms stems and pinch of salt- saut\u00e9ing until all the moisture is out, about 3-5 minutes. Remove from heat and place into a medium mixing bowl – allow to cool slightly<\/span><\/div><\/li>
    • Once the mushrooms have cooled slightly, add the Italian seasoning, garlic and onion powder, 2 tablespoons freshly chopped parsley, and almond flour. Mix thoroughly with a fork, but don\u2019t over mix, as you still want it to resemble course bread crumbs<\/span><\/div><\/li>
    • Fill each mushroom with \u201cbreadcrumbs\u201d and drizzle a heavy glug of oil over top- it will be about 1\/2-1 Tablespoon each, depends on the size of the mushroom. It\u2019s best to use extra virgin olive oil, as the flavoring is mild, so the mushrooms can really shine<\/span><\/div><\/li>
    • Bake for 30-35 minutes, until the tops have become a golden brown. Pro tip: if the mushrooms are not all close in size, some may cook more quickly, be sure to check on those smaller guys in case they get browned sooner<\/span><\/div><\/li>
    • Remove from the oven, and sprinkle with freshly chopped parsley<\/span><\/div><\/li>
    • And just for the record, these babies can be served both immediately and at room temperature- they\u2019re just that good (but you may prefer to have them warmed)<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
      <\/div><\/div><\/div>\n\n\n
      \"Whole30<\/figure>\n","protected":false},"excerpt":{"rendered":"

      It was crucial to create a Whole30 version that kept with the super easy, ultra delicious crowd pleasing appetizer this is! It\u2019s perfect for parties, date night dinners, or even holidays.<\/p>\n","protected":false},"author":3,"featured_media":6431,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[74,300,303],"tags":[],"acf":[],"taxonomy_info":{"category":[{"value":74,"label":"Recipes"},{"value":300,"label":"Sides and Appetizers"},{"value":303,"label":"Whole30"}]},"featured_image_src_large":["https:\/\/joyinthemeantime.com\/wp-content\/uploads\/2023\/01\/whole30-stuffed-mushrooms.jpg",1500,1000,false],"author_info":{"display_name":"Dave Schmidt","author_link":"https:\/\/joyinthemeantime.com\/author\/dave-schmidt\/"},"comment_info":"","category_info":[{"term_id":74,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":74,"taxonomy":"category","description":"","parent":0,"count":86,"filter":"raw","cat_ID":74,"category_count":86,"category_description":"","cat_name":"Recipes","category_nicename":"recipes","category_parent":0},{"term_id":300,"name":"Sides and Appetizers","slug":"sides-and-appetizers","term_group":0,"term_taxonomy_id":300,"taxonomy":"category","description":"","parent":0,"count":22,"filter":"raw","cat_ID":300,"category_count":22,"category_description":"","cat_name":"Sides and Appetizers","category_nicename":"sides-and-appetizers","category_parent":0},{"term_id":303,"name":"Whole30","slug":"whole30","term_group":0,"term_taxonomy_id":303,"taxonomy":"category","description":"","parent":0,"count":66,"filter":"raw","cat_ID":303,"category_count":66,"category_description":"","cat_name":"Whole30","category_nicename":"whole30","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/posts\/6427"}],"collection":[{"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/comments?post=6427"}],"version-history":[{"count":0,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/posts\/6427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/media\/6431"}],"wp:attachment":[{"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/media?parent=6427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/categories?post=6427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/joyinthemeantime.com\/wp-json\/wp\/v2\/tags?post=6427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}