BHA & BHT 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. Each cap is loaded with a savory ground pork filling built on fresh ginger, garlic, and scallions, then roasted until the mushrooms are tender and the filling is glossy and fragrant. Coconut aminos stand in for conventional soy sauce, which is a smart swap since many bottled condiments and processed seasonings rely on synthetic preservatives like BHA and BHT to extend shelf life. By leaning on whole, minimally processed ingredients — coconut oil, apple cider vinegar, fresh aromatics — this recipe keeps everything clean without sacrificing any depth of flavor. A pinch of turmeric adds a warm, earthy undertone that ties the whole filling together beautifully. Finished with a scatter of fresh cilantro or parsley and an optional drizzle of coconut aminos, these caps look impressive enough for a dinner party but are genuinely straightforward to pull off at home.
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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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