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Interstitial cystitis flags onions because alliums can irritate a sensitive bladder, but this recipe uses only a small amount of the milder scallion green tops, which is likely fine for most. If you prefer to always avoid scallions, please tap it and change its rating to Red.
Turmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
Ground ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/8 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, 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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