1 tablespoon melted coconut oil, divided
1 bag of mushrooms
1 package turkey/ chicken bacon
1 head of cauliflower, chopped
1/4 cup grated Edam cheese
1/2 teaspoon minced garlic
1 tablespoon sea salt
1 tablespoon pepper
2 tablespoons unsalted grass-fed butter, diced into 20 pieces
1/2 cup chives
Heat the oven to 400 F.
Brush the mushroom caps with the coconut oil and place them top down on a baking sheet.
Use the remaining oil to grease another baking sheet.
Distribute the bacon evenly on the greased baking sheet.
Bake the mushrooms and bacon for 15 minutes.
While the mushrooms and bacon are baking, bring a medium pot of water to a boil.
Add the cauliflower and boil for 8 minutes, or until tender.
Drain the cauliflower well and remove any excess water by patting with paper towels.
Do not allow the cauliflower to cool.
To the bowl of a food processor, add the cauliflower, cheese, garlic, salt and pepper and puree until almost smooth.
Remove the mushrooms and bacon from the oven.
Chop up the bacon.
Flip the mushroom caps and fill them with the cauliflower mixture.
Place one piece of butter on top of the mixture.
Crumble and sprinkle the bacon on top of each mushroom.