Whole 30 Italian Sausage Stuffed Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Italian Sausage Stuffed Mushrooms

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the mushrooms

12 large cremini or baby bella mushrooms (about 2 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
See all
1 tbsp olive oil, for brushing caps
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!