AIP Friendly Garlic-Rosemary Stuffed Mushroom Caps

Total time45 min

Prep time20 min

Cook time25 min

AIP Friendly Garlic-Rosemary Stuffed Mushroom Caps

These savory stuffed mushroom caps are the kind of appetizer or light dinner that feels genuinely impressive without requiring a complicated ingredient list. Each cremini cap is packed with seasoned ground pork, wilted baby spinach, and a fragrant hit of fresh rosemary and thyme, then roasted until the mushrooms turn tender and the filling is golden at the edges. Coconut aminos add a subtle depth of flavor in place of soy-based sauces, which makes this recipe a natural fit for anyone navigating the strict elimination phase of an autoimmune-focused eating plan. The filling uses only whole, compliant ingredients — no grains, no nightshades, no dairy — so you can serve these with full confidence. Ground ginger and four cloves of minced garlic give the pork mixture a warmth that makes every bite feel anything but restrictive. This recipe makes 4 servings, so it works beautifully as a starter for a dinner party or a satisfying weeknight meal alongside a simple salad. Finish with a scatter of fresh parsley and serve straight from the oven while the caps are still sizzling.

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Ingredients

4 servings

For the mushrooms

12 large cremini or baby bella mushrooms (about 1.5 inches across), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
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1 tbsp olive oil
¼ tsp salt

For the filling

8 oz ground pork
2 tbsp olive oil, divided
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 cups baby spinach, roughly chopped
reserved mushroom stems, finely chopped
1 tbsp coconut aminos
½ tsp salt
¼ tsp ground ginger

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Toss the mushroom caps with 1 tbsp olive oil and 1/4 tsp salt, then arrange them gill-side up on the prepared baking sheet.
2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the chopped mushroom stems and cook, stirring occasionally, until they release their moisture and the pan looks nearly dry, about 4–5 minutes.

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