Eosinophilic Esophagitis Friendly Sausage-Stuffed Mini Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

Eosinophilic Esophagitis Friendly Sausage-Stuffed Mini Mushrooms

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Ingredients

6 servings

For the mushrooms

24 cremini mushrooms (about 1 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 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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