Mustard Free Maple & Apple Cider Vinegar Stuffed Mushroom Caps
Total time50 min
Prep time20 min
Cook time30 min
4.6(17)
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Learn more →Ingredients
4 servings
For the mushrooms
- 8 large cremini or baby portobello mushrooms (about 2 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- ¼ tsp fine sea salt, divided
For the glaze
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the filling
- ½ lb ground pork
- 2 shallots, finely minced
- 3 cloves garlic, minced
- reserved mushroom stems, finely chopped
- 2 cups fresh baby spinach, roughly chopped
- 1 tsp fresh thyme leaves
- 1 tsp coconut aminos
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, whisk together the maple syrup, apple cider vinegar, turmeric, and ginger until combined. Set the glaze aside.
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