Chicken 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 brushed with coconut oil and loaded with a savory ground pork filling that's layered with fresh ginger, garlic, and the bright bite of scallions. Coconut aminos bring a deep, slightly sweet umami note in place of soy sauce, while a splash of apple cider vinegar and a pinch of turmeric round everything out into something genuinely complex. The filling gets built right in the skillet — aromatics first, then the chopped mushroom stems, then the pork — so every bite is packed with flavor before the caps even hit the oven. Roasting at 400°F lets the mushrooms turn tender and juicy while the mounded filling gets just a little caramelized at the edges. A scatter of fresh cilantro or parsley and an optional drizzle of coconut aminos at the end keeps things fresh and bright. These work beautifully as a starter, a party snack, or even a light main alongside a simple salad.
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!