Turkey 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 brushed with coconut oil and loaded with a savory ground pork filling that's punchy with fresh ginger, garlic, and scallions. Coconut aminos bring a deep, umami-rich glaze to the filling without any soy, while a splash of apple cider vinegar and a pinch of turmeric round everything out with brightness and warmth. The trick of cooking the chopped mushroom stems right into the filling means nothing goes to waste and the texture is incredibly satisfying. Roasting at high heat lets the caps turn tender and juicy while the mounded filling gets just a little caramelized at the edges. A scatter of fresh cilantro or parsley and an optional drizzle of coconut aminos at the end keeps things fresh and vibrant. Whether you're feeding a crowd or just looking for a bold, protein-forward bite, this one delivers serious flavor with a surprisingly clean ingredient list.
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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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