Oral Allergy Syndrome Friendly Ginger-Scallion Stuffed Mushroom Caps

Total time40 min

Prep time15 min

Cook time25 min

Oral Allergy Syndrome 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 Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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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)
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked scallions in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid scallions, tap it and change its rating to Red.
1 tbsp fresh ginger, finely grated
2 garlic cloves, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.
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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