ALMOND STUFFED MUSHROOMS
These almond stuffed mushrooms make a delicious appetizer, or you could make a meal by putting the stuffed mushrooms on a bed of greens or grains. Mushrooms, as a relatively solitary representative in our diet from the fungi family, bring a very different nutrient profile from most other vegetables. They are thought of as an important component of healing in Chinese medicine.
Provided by Heather Nauta
Categories Vegetable
Time 50m
Yield 8 mushrooms, 8 serving(s)
Number Of Ingredients 13
Steps:
- Pull the stems off the mushrooms, chop them, and set them aside. Brush any dirt off the mushroom tops. Toast the almonds lightly in an oven or toaster oven at 300 degrees F for 5 minutes.
- In a large pan, sauté the chopped onion in olive oil until translucent, then the garlic along with chopped mushroom stems and thyme.
- Once the stems are soft, deglaze the pan with wine (red or white will each give a very different flavor, but whichever you prefer), and then add water.
- Put the mushrooms in pan, tops down, and spoon a bit of the juice over them. Let them simmer in the liquid for about 5 minutes.
- While they are simmering, grind the toasted almonds in a coffee grinder, blender or food processor. You can also use pre-ground almonds, but the flavor will not be as rich. Mix the ground almonds in a small bowl with salt, pepper and nutritional yeast.
- Take the mushrooms out of the pan, and add the spinach to the pan. Sprinkle with salt, allowing the spinach to just wilt.
- Take the pan off the heat, and stir in the almond mixture.
- Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake in a preheated oven at about 350 degrees F for 15-20 minutes. The mushrooms should start to turn golden, and the stuffing will start to brown.
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Supa Savvy
[email protected]I loved the simplicity of this recipe. It's so easy to make, yet the results are always delicious. I often make these mushrooms as a side dish for weeknight dinners.
Jake Coondog
[email protected]These mushrooms were delicious! The almond stuffing was flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
Nir Des
[email protected]I'm not sure what I did wrong, but my mushrooms turned out really dry. I think I might have cooked them for too long.
FZ NAFIS
[email protected]These mushrooms were really easy to make and they tasted great! I will definitely be making them again.
Brenda Wyllis
[email protected]I loved the combination of flavors in these mushrooms. The almonds and herbs were a perfect complement to the mushrooms. I will definitely be making these again.
David Istifanus
[email protected]These mushrooms were amazing! The almond stuffing was so flavorful and the mushrooms were cooked perfectly. I will definitely be making these again.
Mst Masuda
[email protected]The mushrooms were a bit dry, but the stuffing was delicious. I think I would have liked them better if I had cooked them for a shorter amount of time.
Konok Army
[email protected]These mushrooms were a bit too bland for my taste. I think I would have liked them better if I had added some more seasoning to the stuffing.
Md Abir coc
[email protected]I'm not a huge fan of mushrooms, but I loved these! The almond stuffing was flavorful and moist, and the mushrooms were cooked perfectly. I will definitely be making these again.
Muhammad Ali Shamol
[email protected]I love the simplicity of this recipe. It's so easy to make, yet the results are always delicious. I often make these mushrooms as a side dish for weeknight dinners.
Asifa Khan
[email protected]These almond-stuffed mushrooms were a hit at my last dinner party! The combination of flavors was incredible, and the mushrooms were cooked to perfection. I will definitely be making these again.