Honey 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 filled with a savory ground pork mixture that's layered with fresh ginger, garlic, and scallions, then roasted until the mushrooms are tender and the filling is deeply fragrant. Coconut aminos stand in for soy sauce and bring that rich, umami depth without any added sweeteners — a smart swap that keeps every bite completely free of honey or other sweeteners that often sneak into Asian-inspired recipes. A splash of apple cider vinegar and a pinch of turmeric round out the filling with brightness and warmth, making the flavor profile feel anything but simple. The technique is straightforward: build the filling in a skillet, stuff the caps, and let the oven do the rest. Finished with fresh cilantro or parsley and an optional drizzle of coconut aminos, these are elegant enough for a dinner party but easy enough for a weeknight. Whether you're navigating a specific dietary need or just want something genuinely delicious, this one earns a permanent spot in the rotation.
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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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