
By fodmapeveryday.com
Skillet Low FODMAP Mushroom Kale Cornbread Stuffing
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: Wed, 19 Mar 2025 13:48:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories375.7 kcal (19%)
Total Fat22.4 g (32%)
Carbs38.4 g (15%)
Sugars6.4 g (7%)
Protein7 g (14%)
Sodium509.4 mg (25%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

480mllactose-free milk
whole or low fat

2 tablespoonslemon juice

¼ cupGarlic-Infused Oil
Low FODMAP, made with olive oil, or purchased equivalent, plus extra as needed

340goyster mushrooms
trimmed, torn into bite-sized pieces

1 cupleeks
finely chopped, green parts only

1 cupscallions
finely chopped, green parts only

1 ½ teaspoonsfresh rosemary
finely chopped

1 ½ teaspoonsfresh sage
finely chopped

1 ½ teaspoonsfresh thyme
finely chopped

1 tablespoonhoney

170gLacinato kale
stems/ribs removed, leaves torn into large bite-size pieces

1 ½ teaspoonskosher salt
plus extra

freshly ground black pepper

276gyellow cornmeal
fine or medium grind, such as Bob’s Red Mill Medium Grind Cornmeal

1 teaspoonbaking soda

1egg
large, lightly beaten, at room temperature

½ cupunsalted butter
melted
Instructions
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