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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked scallions in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid scallions, tap it and change its rating to Red.
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, 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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