Eosinophilic Esophagitis Friendly Olive and Herb Stuffed Mushrooms
Total time45 min
Prep time20 min
Cook time25 min
4.5(12)
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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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