Whole 30 Sausage-Stuffed Mini Mushrooms

Total time45 min

Prep time20 min

Cook time25 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the mushrooms

24 cremini mushrooms (about 1 ½ inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!