Oral Allergy Syndrome Friendly Maple & Apple Cider Vinegar Stuffed Mushroom Caps

Total time50 min

Prep time20 min

Cook time30 min

Oral Allergy Syndrome Friendly Maple & Apple Cider Vinegar Stuffed Mushroom Caps

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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
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 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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, 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
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)
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
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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