Skillet Low FODMAP Mushroom Kale Cornbread Stuffing

Name: Skillet Low FODMAP Mushroom Kale Cornbread Stuffing
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups (480 ml) lactose-free milk, (whole or low fat); 2 tablespoons lemon juice; ¼ cup (60 ml) Low FODMAP Garlic-Infused Oil, (made with olive oil, or purchased equivalent, plus extra as needed); 12- ounces (340 g) trimmed oyster mushrooms, (torn into bite-sized pieces); 1 cup (72 g) finely chopped leeks, (green parts only); 1 cup (40 g) finely chopped scallions, (green parts only); 1 ½ teaspoons finely chopped fresh rosemary; 1 ½ teaspoons finely chopped fresh sage; 1 ½ teaspoons finely chopped fresh thyme; 1 tablespoon honey; 6- ounces (170 g) Lacinato kale, (stems/ribs removed, leaves torn into large bite-size pieces); 1 ½ teaspoons kosher salt, (plus extra); Freshly ground black pepper; 2 cups (276 g) fine or medium grind yellow cornmeal, (such as Bob’s Red Mill Medium Grind Cornmeal); 1 teaspoon baking soda; 1 large egg, (lightly beaten, at room temperature); ½ cup (113 g; 1 stick) unsalted butter, melted

Instructions

Prep:10minCook:55min

Our Low FODMAP Mushroom Kale Cornbread Stuffing is perfect when you want a simple, one-skillet approach to stuffing. Oyster mushrooms are low FODMAP in generous 1 cup (75 g) portions, which means we can take advantage of their umami savoriness, which complements the cornbread perfectly. Serve this with your holiday bird, or weeknight chicken – you can make this stuffing start to finish within an hour.

Updated at: Thu, 21 Nov 2024 17:25:35 GMT