Eosinophilic Esophagitis Friendly Bacon-Wrapped Mushrooms
Total time40 min
Prep time15 min
Cook time25 min
4.9(9)
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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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