Pork Stuffed Mushrooms are a great gluten-free snack or even appetizers for a party!
Sometimes I have no plan when it comes to recipes, and I spend time wandering around the market until inspiration hits like “wha-bam”!
This one came to me while standing in Tesco in Glasgow on New Year’s Eve trying to think of something clever to bring to a friend’s house later that night.
How To Make Pork Stuffed Mushrooms
This recipe is pretty simple. You’ll cook fragrant onion, ginger, and garlic together and mix it with pork. Almond flour will help the meat to bind together. Then you’ll stuff the mixture into mushroom caps and bake them.
You could use any other ground meat – beef, lamb, turkey or game meat – and it would be just as tasty.
Pork Stuffed Mushrooms (Gluten-Free)
Pork Stuffed Mushrooms are a great gluten-free, paleo snack or even appetizers for a party! See how simple they are to make.
- 12 large button mushrooms
- 1/2 large onion diced
- 3 cloves garlic minced
- 1 inch fresh ginger minced (or 1 tsp dried ground ginger)
- 1 tbsp coconut oil or avocado oil
- 2 tbsp almond flour
- 2 tbsp chopped cilantro
- Salt and pepper to taste
- 8 oz ground pork
Preheat the oven to 350F.
Clean mushrooms, and remove the stems. You may want to scoop out the gills to create more space for the filling. Chop the stems.
In a skillet over medium heat, add fat of choice and then sauté the garlic and ginger for about 30 seconds. Add the onion and diced mushroom stems and cook until softened.
Remove from the heat, put into a large bowl and let cool. Add almond flour, cilantro, salt, pepper and ground pork. Stir to combine.
Arrange the mushroom caps on a foil-lined sheet. Make small balls out of the pork mixture and place into each cap.
Bake for 20 minutes.
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