AIP / Garlic and Herb Stuffed Mushrooms - French Paleo Appetizer Recipe
Prep time
Cook time
Total time
This recipe is 100% autoimmune protocol compliant.
Author: Sophie
Recipe type: Appetizer
Cuisine: Paleo Autoimmune Protocol
Serves: 10
Ingredients
- 8 oz (227 g) mushrooms (approx. 10)
- 2 cloves of garlic, peeled
- 1/4 TSP fine sea salt
, or more to taste
- 1/2 TSP Provence herbs
- 1/2 TBSP lemon juice
- 2 TBSP extra virgin olive oil
- 1 TBSP fresh Italian parsley, chopped
Instructions
- Rinse the mushrooms under running water. Pat dry and remove the stems.
- In a mortar
, pound together the garlic, 1/4 TSP of salt, and provence herbs to form a rough paste.
- Transfer the paste to a large bowl and stir in the lemon juice, olive oil, and parsley.
- Add the mushrooms and mix with a spoon to cover the mushrooms with the marinade sauce.
- Set aside and let the mushrooms marinate for 20 minutes at room temperature.
- Preheat the oven to 400 degrees F.
- Arrange the mushrooms in a baking dish and spoon the leftover marinade sauce on top of the mushrooms.
- Add a little drizzle of olive oil and a pinch of salt.
- Bake for 25 to 30 minutes, until they are nicely brown.
- Serve hot.
- Bon appétit!
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-garlic-and-herb-stuffed-mushrooms-french-paleo-appetizer-recipe/