Pecan Free Garlic-Rosemary Stuffed Mushroom Caps
Total time45 min
Prep time20 min
Cook time25 min
4.5(24)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
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
- Ā¼ 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
- Ā½ tsp salt
- Ā¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 4ā5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!