Eosinophilic Esophagitis Friendly Garlic Herb Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.9(29)
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Learn more →Ingredients
4 servings
- 12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- ¼ cup shallot, finely diced
- 2 tbsp coconut cream
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Finely chop the reserved mushroom stems.
- 2
Toss the mushroom caps with 1 tbsp of the olive oil and a pinch of salt, then arrange them gill-side up on the prepared baking sheet.
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