Cashew 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 meaty cremini is packed with a savory ground pork filling built on fresh ginger, garlic, and scallions — the kind of aromatics that make your whole kitchen smell incredible while they cook. Coconut aminos bring a deep, slightly sweet umami note in place of soy sauce, and a splash of apple cider vinegar keeps the filling bright and balanced. The chopped mushroom stems get folded right back into the mix, so nothing goes to waste and every bite is extra earthy and satisfying. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of cashews and any nut-based sauces — every ingredient is straightforward and easy to verify. 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 and a drizzle of coconut aminos and you have something that looks genuinely impressive with very little fuss.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!