Oral Allergy Syndrome Friendly Sausage and Apple Stuffed Mushrooms

Total time50 min

Prep time20 min

Cook time30 min

Oral Allergy Syndrome Friendly Sausage and Apple Stuffed Mushrooms

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Ingredients

4 servings

For the mushrooms

8 large cremini or baby portobello mushrooms (about 2 ½ inches wide), stems removed and reserved
1 tbsp olive oil
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 salt

For the filling

1 lb ground pork
1 tbsp olive oil
2 medium shallots, finely diced
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.
1 medium apple (such as honeycrisp or fuji), peeled and finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked apple in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid apple, tap it and change its rating to Red.
reserved mushroom stems, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ tsp ground ceylon cinnamon
¼ tsp ground ginger
½ tsp salt
1 tsp apple cider vinegar

For serving

1 tbsp fresh parsley, 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
Brush the outside and inside of each mushroom cap with 1 tbsp olive oil and season the insides with 1/4 tsp salt. Arrange gill-side up on the prepared baking sheet and roast for 10 minutes, until the caps have released some moisture and are just beginning to soften. Remove from the oven and carefully tip out any pooled liquid.

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