AIP Friendly Olive and Herb Stuffed Mushrooms
Earthy cremini mushrooms roasted until tender and filled with a savory, herb-packed olive mixture — this appetizer is the kind of thing that disappears fast at a dinner table. The filling comes together with finely chopped Kalamata olives, fresh parsley, thyme, and rosemary, plus a touch of turmeric and ginger that adds warmth without overwhelming the other flavors. Cassava flour binds everything into a cohesive, slightly golden-edged stuffing that holds its shape beautifully in the oven. One of the trickier parts of following an autoimmune elimination protocol is finding party-worthy food that doesn't rely on grains, dairy, eggs, or nightshades — and this recipe sidesteps all of them without any awkward substitutions. A splash of apple cider vinegar brightens the whole filling and balances the richness of the olive oil. The recipe makes four servings, so it works equally well as a starter for a small dinner or a satisfying snack you can prep ahead and reheat. Serve them warm with a scatter of fresh parsley and watch them vanish.
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Learn more →Ingredients
4 servings
- 12 large cremini mushrooms (about 1.5 inches across), stems removed and reserved
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- ½ cup pitted kalamata olives, finely chopped
- ¼ cup cassava flour
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper. Finely chop the reserved mushroom stems.
- 2
Brush the mushroom caps all over with 1 tbsp of the olive oil and arrange them cavity-side up on the prepared baking sheet.
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