Mustard 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 caps are loaded with a savory ground pork filling built on fresh ginger, garlic, and scallions, then roasted until tender and deeply fragrant. Coconut aminos bring that rich, umami depth you'd expect from a soy-based sauce, and a splash of apple cider vinegar keeps the whole filling bright and balanced. Mustard has a way of sneaking into marinades, dipping sauces, and pre-seasoned meats, so building the flavor from scratch here means every ingredient is fully accounted for. The turmeric adds a warm, subtle earthiness and a gorgeous golden hue to the filling without overpowering the ginger-forward profile. A final scatter of fresh cilantro or parsley and an optional drizzle of coconut aminos make these look as good as they taste. Whether you're serving them as a starter or a light main, they're impressive enough for a dinner party and simple enough for a weeknight.
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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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