Breastfeeding Friendly Ginger-Scallion Stuffed Mushroom Caps
These savory stuffed mushroom caps are the kind of hands-on, flavor-packed meal that feels indulgent without any of the ingredients you're trying to avoid right now. Earthy cremini caps are loaded with a fragrant pork filling built on fresh ginger, garlic, and scallions — a combination that smells absolutely incredible as it cooks down in the skillet. Coconut aminos bring a deep, umami-rich soy-sauce vibe without the additives, and a touch of apple cider vinegar and turmeric round everything out with brightness and warmth. The filling gets spooned in generously and roasted until the caps are tender and juicy, making each bite satisfying and substantial. Ginger is a longtime go-to for settling a queasy stomach, and it shows up here in a genuinely delicious way rather than as an afterthought. The whole thing comes together in one skillet plus a sheet pan, which is exactly the kind of low-effort, high-reward cooking that fits into a busy season of life. Finish with fresh cilantro or parsley and an extra drizzle of coconut aminos for a plate that looks as good as it tastes.
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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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