Whole 30 Garlic-Rosemary Stuffed Mushroom Caps

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Garlic-Rosemary Stuffed Mushroom Caps

About Fig

Fig 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 →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!