Anti Inflammatory Garlic-Rosemary Stuffed Mushroom Caps

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Garlic-Rosemary Stuffed Mushroom Caps

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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
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the filling

8 oz ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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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