AIP Friendly Sausage-Stuffed Mini Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

AIP Friendly Sausage-Stuffed Mini Mushrooms

These bite-sized stuffed mushrooms are the kind of appetizer that disappears from the platter before you even sit down, and they work beautifully for a crowd of six. Each cremini cap is packed with a savory ground pork filling seasoned with fresh thyme, rosemary, turmeric, ginger, and a splash of coconut aminos — layers of flavor that feel indulgent without a single ingredient that conflicts with an elimination-style approach to eating. Coconut aminos does the heavy lifting that soy sauce typically would, delivering that deep, umami-rich depth without grains or legumes in the mix. The reserved mushroom stems get chopped right into the filling alongside scallion greens and garlic, so nothing goes to waste and every bite has incredible texture. A hot 400°F oven caramelizes the tops and tenderizes the caps in under 20 minutes, making this a genuinely low-effort recipe that still looks impressive on a serving platter. A scatter of fresh parsley at the end brightens everything up and adds a little color. Whether you're navigating a healing protocol or just cooking for someone who is, this is the kind of recipe that makes the whole table happy.

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Ingredients

6 servings

For the mushrooms

24 cremini mushrooms (about 1 ½ inches wide), stems removed and reserved
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1 tbsp olive oil
¼ tsp fine sea salt

For the filling

1 lb ground pork
1 tbsp olive oil
4 scallions (green tops only), thinly sliced
3 cloves garlic, minced
reserved mushroom stems, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ tsp ground turmeric
¼ tsp ground ginger
1 tbsp coconut aminos
½ tsp fine sea salt

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper. Wipe the mushroom caps clean with a damp paper towel, then twist out the stems and set them aside. Toss the caps with 1 tbsp olive oil and 1/4 tsp salt until evenly coated, then arrange them cavity-side up on the prepared baking sheet.
2
Finely chop the reserved mushroom stems. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the scallion greens and chopped mushroom stems and cook, stirring occasionally, until softened and any released moisture has evaporated, about 5 minutes.

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