Almond Free Ginger-Scallion Stuffed Mushroom Caps
These stuffed mushroom caps are the kind of appetizer that disappears from the platter before you even sit down. Earthy cremini or baby portobello caps get loaded with a savory ground pork filling built on fresh ginger, garlic, and scallions — the kind of combination that makes your kitchen smell absolutely incredible while it's cooking. Coconut aminos bring a deep, umami-rich glaze to the filling without any soy, and a splash of apple cider vinegar keeps everything bright and balanced. The chopped mushroom stems get folded right back into the mix, so nothing goes to waste and the filling stays hearty and satisfying. For anyone navigating tree nut concerns, every single ingredient here is naturally free of almonds and almond-derived products — no swaps needed, no label-reading anxiety. A quick roast in a hot oven is all it takes to get the caps tender and slightly caramelized at the edges, with the filling mounded and glossy on top. Finish with fresh cilantro or parsley and an extra drizzle of coconut aminos, and you've got something that looks genuinely impressive with very little effort.
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Learn more →Ingredients
4 servings
For the mushroom caps
- 8 large cremini or baby portobello mushrooms (about 2 ½ inches wide), stems removed and reserved
- 1 tbsp coconut oil, melted
- ¼ tsp fine sea salt
For the filling
- 1 tbsp coconut oil
- 4 scallions, thinly sliced (white and green parts separated)
- 1 tbsp fresh ginger, finely grated
- 2 garlic cloves, minced
- reserved mushroom stems, finely chopped
- 12 oz ground pork
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro or parsley, roughly chopped (optional)
- 1 tsp coconut aminos, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Arrange the mushroom caps gill-side up on the prepared baking sheet. Brush the inside and outside of each cap with the melted coconut oil and sprinkle with 1/4 tsp salt.
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