Whole 30 Ginger-Scallion Stuffed Mushroom Caps

Total time40 min

Prep time15 min

Cook time25 min

Whole 30 Ginger-Scallion Stuffed Mushroom Caps

These stuffed mushroom caps are the kind of appetizer that disappears from the platter before you even sit down. Each cap is loaded with a savory ground pork filling built on fresh ginger, garlic, and scallions, then brightened with coconut aminos and a splash of apple cider vinegar for a glossy, deeply flavorful finish. The chopped mushroom stems get folded right back into the filling, so nothing goes to waste and the earthy depth is dialed all the way up. Coconut aminos stand in beautifully for soy sauce here, delivering that umami punch without any of the off-plan ingredients that make store-bought sauces such a minefield. A pinch of turmeric adds a warm, subtle undertone that ties everything together without overpowering the ginger-forward profile. Roasting the caps at high heat concentrates their flavor and leaves the edges just slightly caramelized, making every bite tender and satisfying. A scatter of fresh cilantro and an optional drizzle of coconut aminos at the end keeps things bright and restaurant-worthy right out of your own oven.

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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
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
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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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