Pescatarian Garlic-Rosemary Stuffed Mushroom Caps
Total time45 min
Prep time20 min
Cook time25 min
4.5(24)
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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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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.
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