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Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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.
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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