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AIP Asian Stuffed Mushrooms Recipe
"This fun appetizer is sure to please even the fussiest of guests. If you look up stuffed mushrooms, there are a couple of ingredients that are problematic if you’re following autoimmune protocol. Cheese, eggs, and sesame seeds are commonly found in the ingredients list. So how did I make this AIP Asian stuffed mushroom recipe even better than the original without troublesome food additions? Coconut aminos. If you’re unfamiliar with coconut aminos, it’s similar to soy sauce, but without the soy and gluten. Good news if you love the taste of soy sauce but want to stick to your diet."
Calories: 105 Sugar: 6 g Fat: 2 g Carbohydrates: 12 g Fiber: 4 g Protein: 13 g
Preparation Time15 min
Cooking Time15 min
- 20 medium white button mushrooms, remove the stem
- 1/2 lb (225 g) ground chicken (or use 1 chicken breast food processed)
- 2 green onions, finely chopped
- 2 cloves of garlic, minced
- 1 Tablespoon ginger, minced
- 2 Tablespoons coconut aminos (30 ml)
- 1 teaspoon salt
- 4 cloves of garlic, minced
- 4 Tablespoons of coconut aminos (60 ml)
- 1/2 teaspoon (2.5 ml) apple cider vinegar
In a mixing bowl, combine the ground chicken, green onions, ginger, garlic, coconut aminos, and salt. Mix well.
Clean the mushrooms (remove the stems carefully). Using your hands stuff the meat mixture into the mushrooms.
You can either bake or steam these. (I steamed them for 15-20 minutes until the meat is cooked).
To make the dipping sauce, mix together the garlic, coconut aminos, and vinegar in a small bowl.
Serve the steamed stuffed mushrooms with the dipping sauce.
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