Recipe & Photo Credit: Samantha Teague, Author of AIP Sheet Pan Recipes Cookbook

www.theunskilledcavewoman.com

Ingredients:

1 t. oil (avocado or coconut)

1/2 bunch green onions, minced

4 cloves garlic, minced

1 t. apple cider vinegar

3/4 t. maple syrup

1/4 c. tigernut flour

1/4 c. nutritional yeast

2 T. Primal Palate Garlic & Herb

1 T. ground ginger

1 & 1/2 t. Himalayan salt

1 lb ground pork

1 lb baby portabella or crimini mushrooms, stalks removed

 

Topping Ingredients:

1 t. tigernut flour

1 t. nutritional yeast

1 t. dried parsley

1 pinch Himalayan salt

 

Directions:

1. Preheat oven to 375 F. Line a medium sheet pan with parchment, and drizzle with the oil.

2. In a medium bowl, use a fork to mix together the onions, garlic, vinegar, maple syrup, tigernut flour, nutritional yeast, Garlic & Herb Blend, and salt until well-combined.

3. Gently mix in ground pork, and use the fork to “paste” the mixture inside and on top of each mushroom, letting some of the mixture drape a bit over the sides.

4. Add a stuffed mushroom to the pan as you go along, stuffing them until all are filled.

5. In a small bowl, mix together tigernut flour, yeast, parsley and salt to make the topping. Sprinkle a bit of topping over each mushroom.

6. Bake for 30 minutes, or until meat is cooked through and mushrooms are tender, not mushy.