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Garlic Scape Ground Pork Mushroom Caps

Garlic Scape Ground Pork Mushroom Caps are a hearty Paleo meal you can serve for breakfast, lunch or dinner. by Marla Starr, updated November 8, 2016 Posted on September 19, 2014

Paleo Recipe Summer Stuffed Pork
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

At the start of the summer, at the very first farmers market of the season, I picked up some garlic scapes and organic mushroom caps and put them together to form this Paleo dish.

You may find garlic scapes at the farmers market but they have quite a short season, arriving around late spring.

Even though garlic scapes have such a short period of availability, they have such a mild flavor that you may not even notice if you leave them out of this recipe altogether. If push comes to shove, you could always use green onions or chives in their place for a more day-to-day use.

Paleo Summer Stuffed PorkPaleo Summer Stuffed Pork

What Are Garlic Scapes?

The scapes are the flower stems that garlic plants produce before the bulbs mature. In most parts of the world, people make use of many things we tend to throw away, and that includes garlic scapes.

“They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils.” Source

Additional Uses for Garlic Scapes

You can sauté them in olive oil over low heat on the stovetop. Add them to an omelet, use as an ingredient when making homemade broth, top your salad with them, blend with all your favorite ingredients for meatloaf, blitz them in the food processor to make a scape pesto or even pickle them. If they’re tender enough you can even eat them raw.

Paleo Summer Stuffed Pork

Garlic Scape Ground Pork Mushroom Caps

Ingredients

  • 1lb ground pork
  • 2 garlic scapes, sliced
  • 1/2 teaspoon dried oregano, to taste
  • 1/2 teaspoon dried basil, to taste
  • 1/4 cup red onion, diced
  • 1/4 teaspoon coriander
  • coarse ground sea salt, to taste
  • coarse ground black pepper, to taste
  • ground thyme, to taste
  • herbs de province, to taste
  • pinch of cinnamon
  • 3 portobello mushrooms

Directions

  1. Preheat the oven to 350°F.
  2. In a large bowl add all ingredients to the ground pork except the mushroom caps. Stir to combine until seasonings are evenly spread among the meat.
  3. Remove the stem from each of the mushrooms and place them in a large glass baking dish.
  4. Scoop the ground pork mixture into even mounds on top of each mushroom cap until all the meat is used. Gently pack mixture together on the mushroom cap.
  5. Cover the dish with foil and bake for 30 minutes.
  6. Uncover and transfer to the broiler for 1-2 minutes, to char the top.
  7. Serve with a side of garlic mashed cauliflower and a salad or your favorite vegetable.
  8. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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