Nitrate & Nitrite Free Sausage-Stuffed Mini Mushrooms
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Learn more →Ingredients
6 servings
For the mushrooms
- 24 cremini mushrooms (about 1 ½ inches wide), stems removed and reserved
- 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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