AIP Friendly Bacon-Wrapped Mushrooms
These little bites are proof that eating for gut healing doesn't mean giving up the good stuff. Earthy cremini mushrooms get wrapped in uncured pork bacon — no added spices or sugar — then roasted on a wire rack at high heat until the bacon is deeply browned and genuinely crisp on every side. Before they go in the oven, each mushroom gets tossed in a marinade of coconut aminos, olive oil, garlic, fresh thyme, turmeric, and ginger, which gives them a savory, slightly umami depth that tastes far more indulgent than the ingredient list suggests. The wire rack setup is the secret weapon here: hot air circulates all around each piece, so you get that satisfying crunch without any flipping or fussing. Sourcing compliant bacon can be the trickiest part of this kind of recipe, but sticking to uncured, additive-free pork keeps everything on track. A scatter of fresh parsley at the end adds a bright finish that makes them look as good as they taste. This recipe serves four and comes together in under 30 minutes, making it an easy win for a weeknight appetizer or a crowd-pleasing party snack.
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Learn more →Ingredients
4 servings
- 16–18 cremini mushrooms (about 1 lb), stems trimmed flush
- 8 oz uncured pork bacon, no added spices or sugar, slices cut in half crosswise
- 2 tbsp coconut aminos
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet.
- 2
In a small bowl, whisk together the coconut aminos, olive oil, minced garlic, thyme leaves, turmeric, ginger, and salt.
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