Eosinophilic Esophagitis Friendly Herb Chicken Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.8(7)
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Learn more →Ingredients
4 servings
For the mushrooms
- 8 large cremini or baby bella mushrooms (about 2 ½ inches wide), stems removed and reserved
- 1 tbsp olive oil
- ¼ tsp salt
For the filling
- 1 tbsp olive oil
- 3 scallions, white and light green parts only, thinly sliced
- 3 cloves garlic, minced
- reserved mushroom stems, finely chopped
- 1 lb ground chicken
- 1 tbsp coconut aminos
- 1 tbsp cassava flour
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the outside and inside of each mushroom cap with 1 tbsp olive oil and arrange them gill-side up on the prepared baking sheet. Sprinkle the caps with 1/4 tsp salt. Roast for 8 minutes, until the caps have softened slightly and released some liquid. Remove from the oven and carefully tip out any pooled liquid from each cap.
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