Eosinophilic Esophagitis Friendly Italian Sausage Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Eosinophilic Esophagitis Friendly Italian Sausage Stuffed Mushrooms

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Ingredients

4 servings

For the mushrooms

12 large cremini or baby bella mushrooms (about 2 inches wide), stems removed and reserved
1 tbsp olive oil, for brushing caps
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 lb ground pork
1 tbsp olive oil
4 cloves garlic, minced
½ cup mushroom stems, finely chopped
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp ground ginger
¼ tsp ground turmeric
1 tsp apple cider vinegar
½ tsp salt

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Wipe the mushroom caps clean with a damp paper towel, then brush the outside of each cap with the 1 tbsp olive oil and season lightly with the 1/4 tsp salt. Arrange them cavity-side up on the prepared baking sheet.
2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the chopped mushroom stems and cook, stirring occasionally, until they release their moisture and the pan looks nearly dry, about 4–5 minutes.

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