Vegan Cilantro-Lime Stuffed Mushroom Caps
Total time45 min
Prep time20 min
Cook time25 min
4.5(8)
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Learn more →Ingredients
4 servings
For the mushroom caps
- 8 medium cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 3 scallions, thinly sliced (white and green parts)
- 1 medium zucchini, coarsely grated and squeezed dry
- 8 oz ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - 1 tbsp coconut aminos
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For serving
- 1 lime, cut into wedges (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Finely chop the reserved mushroom stems. Brush the mushroom caps all over with 1 tbsp olive oil and season the insides with 1/4 tsp salt. Arrange them gill-side up on the prepared baking sheet.
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