Mediterranean Diet Friendly Ginger-Scallion Stuffed Mushroom Caps

Total time40 min

Prep time15 min

Cook time25 min

Mediterranean Diet Friendly Ginger-Scallion Stuffed Mushroom Caps

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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)
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.

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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