Pork Stuffed Mushrooms

I just love pork… there, I said it! I just do. There’s so much you can do with it and it takes on so many flavor profiles (i.e. bacon, pancetta, prosciutto, ground pork, pork chops, etc.), the options are endless. I also probably love it so much because of my inner rebel… growing up, I was never allowed to have it! This dish actually encompasses some of my favorite foods: mushrooms, pork, and coconut. This recipe adds a depth of flavor by cooking the pork in coconut milk. It almost gives me a touch of “thai vibes” and it’s so juicy because of the baby bella mushrooms. YUM!

This dish is suitable for the Autoimmune Protocol (AIP), however, it is unfortunately not suitable for a Candida cleanse since it has baby bella mushrooms (which are yeasty, however, you could make this with shiitake, and then it would be Candida friendly– however, I still don’t recommend over indulging, as mushrooms in general should be limited on a Candida cleanse (okay only for special occasions)).  

This dish makes for an easy snack, appetizer, or hors ’doeuvres. I made this for Super Bowl Sunday and it was just perfect to munch on.

For this recipe, you will need the following ingredients:


  1. Preheat oven to 350 degrees.
  2. Prep mushrooms by removing stems and cleaning caps.
  3. Place ground pork in skillet and sauté on medium until the pork is fully cooked (no need to add oil, the pork will render it’s own fat).
  4. Add in about 4 stalks of finely chopped green onion.
  5. Add in the coconut milk (solid part only – save the liquid for another recipe or a smoothie).
  6. Fill mushroom caps with pork mixture.
  7. Bake at 350 degrees for 12 minutes or until mushrooms are tender and browned.
  8. Enjoy!


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