Oral Allergy Syndrome Friendly Herb Chicken Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Oral Allergy Syndrome Friendly Herb Chicken Stuffed Mushrooms

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the filling

1 tbsp olive oil
3 scallions, white and light green parts only, thinly sliced
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.
3 cloves garlic, 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
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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