Mushroom Stuffed

Mushroom Stuffed

Mushroom Stuffed



Healthy Stuffed Mushroom



Makes: 10 servings, about 1 cup each

Active Time: 1 hour

Total Time: 1 3/4 hours

Nutrition Profile


  • 10 cups  bread,  cubed
  • 3 cups ALMOND, OR ANY NUTS milk
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 turkey liver or 2 chicken livers, diced
  • 3 tablespoons COCONUT OIL.
  • 8 cloves garlic, minced
  • 4 SWEET POTATOES diced
  • 2 cups finely chopped onions
  • 2 pounds  mushrooms or mixed wild mushrooms, stemmed, cleaned and coarsely chopped
  • 1/4 cup chopped cilantro
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 large eggs, lightly beaten



  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with oil.
  2. Place bread in a large bowl and toss with milk. Let stand, tossing or stirring occasionally, until saturated.
  3. Add the remaining 2 tablespoons oil and coconut oil to a pan and heat over very low  heat. Add liver garlic and potatoes and lightly saute, stirring often, until softened and fragrant, about 2 minutes. Add onions and cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until the mushroom have softened, 4- 6  minutes. Add to the bowl.
  4. Add to the bowl .. Parsley,/cilantro, thyme, salt and pepper; stir to combine. Taste and adjust seasoning, if necessary. Stir in eggs. Transfer the stuffing to the prepared baking dish.
  5. Bake until heated through and golden on top, about 45 minutes.

Optional = add broth from turkey or chicken to taste.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 1 day. Remove from the refrigerator about 20 minutes before baking. Bake, uncovered, at 350°F until hot and golden, 50 minutes to 1 hour.