Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • Position rack in middle of oven. Preheat oven to 450°F (230°C).
  • Stir milk and lemon juice together and allow to sit until thickened, about 5 minutes. This is your faux buttermilk.
  • Heat oil in a large ovenproof skillet over medium-high (I suggest a 12-inch/30.5 cm cst iron). Add mushrooms and cook until golden brown and crisp, stirring occasionally, about 8 minutes total. Scrape into to a medium mixing bowl, leaving any oil in skillet.
  • Return skillet to heat, add leek and scallion greens and cook over low heat, stirring occasionally and adding additional oil if necessary. You want them softened and beginning to char, about 10 minutes of cooking total.
  • Stir in the herbs, honey and kale and cook, stirring occasionally, until kale has wilted and is tender, about 5 minutes more. Return mushrooms to skillet, season well with salt and pepper and stir everything together to combine. Scrape mixture back into the mixing bowl you used before and wipe out the skillet.
  • Place cornmeal, 1 ½ teaspoons kosher salt and baking soda in a large bowl, whisking to aerate and combine. Whisk egg, buttermilk, and melted butter in another medium bowl. Add liquid mixture to dry ingredients and stir just to combine. Fold in three-quarters of the mushroom/kale mixture.
  • Coat reserved skillet with a little of the extra oil and scrape the batter into it, leveling it with the spatula if necessary. Top with remaining mushroom/kale mixture. Bake stuffing until golden brown, about 25 to 30 minutes. Stuffing is ready to serve and best served when fresh out of the oven.