If I were to describe my eating habits, I would never say I’m picky. I love my veggies, I’m willing to try anything at least once and I understand tastes change, so I’m willing to try things again. However, I have heard more than once, twice 50 times, that I am a picky eater. Ok, so I love spinach, but I prefer it cooked, but I hate cooked mushrooms but will snitch raw ones. It’s not that weird! I will eat salmon, but only if there is dill and lemon on it, and please don’t fry my seafood… I need to see what I’m eating. Chicken needs to be prepared in my grandmother’s house, my mother’s house or my own house. Period. I’m wicked weird about chicken; that I will own up to willingly. Mashed potatoes must be from actual potatoes (I can’t believe I actually have to write that) and they can’t be completely pureed. I love oatmeal, but I like it so thick you can hold the bowl upside down and it stays in place. Yes, this one grosses a lot of people out, but sloppy oatmeal grosses me out… so, we’re even. I’m sure you get the point.


I have found that people swoon over good stuffed mushrooms. Whether the little morsels of goodness (not my words) are fried or baked, they are loved. I have been known to eat the filling out of stuffed mushrooms and leave the mushroom behind and I’m not sorry! Mushrooms happened to be on sale, and of course I grabbed a few because they are great in my salads. Being around Saint Patrick’s Day, green cabbage was at a wicked deal, so I grabbed some of that too. It was such a cold day; I wanted something warm and tropical instead of a go-to salad. So I pulled out the coconut oil; that oil that literally will melt your worries away and replace it with the warm breeze of the tropics… and it’s pretty good for you to boot. Unfortunately, the hubs doesn’t like coconut, so when I do get to use it, you will notice I amp up the coconut flavor. Because of this, you really don’t need a lot of seasoning.


Here is what you will need:

  • 8 mushroom caps, stem removed and peeled
  • 3 carrots, shredded
  • ½ head of small green cabbage, shredded
  • 3T coconut oil
  • 1 ½ T Black Pepper
  • Salt to taste


  1. Preheat oven to 275 Degrees
  2. Line a cookie sheet with aluminum foil.
  3. Lay mushroom caps with the stem side facing up.
  4. Put the carrots, cabbage and coconut oil on medium heat and cook until the carrots and cabbage are soft, but still crunchy.
  5. Add the pepper and salt, and continue cooking for about 3-4 minutes.
  6. Spoon mixture into mushroom caps making sure to evenly distribute any extra warm coconut oil evenly in each mushroom.
  7. At this point, I tried one and loved it – the filling warmed the mushroom without cooking it and it tasted divine. But, I decided to take it one step farther and just pop in in the oven at low heat for 6 minutes just to give the whole thing a nice warm taste without tasting ‘cooked’.
  8. 6 minutes did the trick, and it was a nice warm tropical taste without the squeaky cooked mushrooms; just nice spongy raw mushrooms.
  9. Enjoy!



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