Shellfish Free Ginger-Scallion Stuffed Mushroom Caps

Earthy roasted mushroom caps packed with savory ground pork, ginger, garlic, and scallions — this is the kind of appetizer or light main that disappears fast at any table. The filling gets its depth from coconut aminos and a splash of apple cider vinegar, which together create a glossy, umami-rich mixture that's genuinely hard to stop eating. Because every component here is straightforward and plant- or meat-based, there's no need to scrutinize labels for hidden shellfish derivatives the way you might with many Asian-inspired sauces or stuffed appetizers at restaurants. The chopped mushroom stems get folded right back into the filling, so nothing goes to waste and the texture stays satisfyingly hearty. A pinch of turmeric adds a warm, golden hue that makes the finished caps look as good as they taste. Finished with fresh cilantro or parsley and an optional drizzle of coconut aminos, these are elegant enough for a dinner party but simple enough for a weeknight.

About Fig

Fig 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 →