AIP Friendly Ginger-Scallion Stuffed Mushroom Caps

These stuffed mushroom caps are the kind of appetizer that disappears fast — earthy, juicy caps loaded with savory ground pork, fragrant ginger, and garlic, all glazed with coconut aminos for a deeply satisfying umami hit without a drop of soy. The filling comes together in one skillet before the caps go into a hot oven, so the whole process is straightforward even on a weeknight, and the recipe makes four generous servings. Every ingredient here is carefully chosen to stay within autoimmune protocol guidelines — coconut aminos stand in for conventional soy sauce, coconut oil replaces seed oils, and the seasoning leans on turmeric, ginger, and apple cider vinegar instead of anything off-limits. What makes this recipe especially smart is the use of the reserved mushroom stems chopped into the filling, which adds body and keeps the texture interesting without needing grains, legumes, or nightshade-based spices. The scallion greens get stirred in off the heat so they stay bright and a little fresh against the rich pork. A scatter of cilantro or parsley and an optional drizzle of coconut aminos at the end pulls everything together into something that looks genuinely impressive on a platter.

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