Best 2 Almond Stuffed Mushrooms Recipes

Craving a delightful and elegant appetizer that combines earthy flavors with a satisfying crunch? Look no further than almond-stuffed mushrooms! These delectable morsels are a culinary symphony of textures and flavors that will tantalize your taste buds. Picture plump, juicy mushrooms filled with a savory mixture of toasted almonds, aromatic herbs, and a hint of tangy cheese, all baked to perfection. The result is a symphony of flavors and textures that will leave you craving more.

This versatile dish can be enjoyed as a party appetizer, a light meal, or even as a side dish. The recipe provides both vegetarian and non-vegetarian options, featuring delectable variations such as almond-stuffed portobello mushrooms, almond-stuffed shiitake mushrooms, and almond-stuffed chicken-stuffed mushrooms. Each variation offers a unique twist on the classic recipe, ensuring that there's something for everyone's palate.

Here are our top 2 tried and tested recipes!

ALMOND STUFFED MUSHROOMS

Almond Stuffed Mushrooms image

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

Ingredients

12 large mushrooms
1 small yellow onion
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon fresh thyme (or 1 tsp dried)
2 tablespoons red wine (or white)
3 tablespoons water
1 bunch fresh spinach leaves, chopped
1 pinch sea salt
1/4 cup almonds, toasted and then ground
1 pinch sea salt
1 pinch black pepper
1 tablespoon nutritional yeast (optional)

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.

WILD RICE, ALMOND AND MUSHROOM STUFFING

Wild Rice, Almond and Mushroom Stuffing image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Categories dinner, stuffing and dressing, side dish

Time 1h45m

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

Ingredients

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

Steps:

Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams

Tips:

Choose the right mushrooms. Portobello and cremini mushrooms are both good choices for stuffing. They are large enough to hold a generous amount of filling and have a meaty texture.
Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be sure to remove the stems as well.
Cook the mushrooms properly. Sauté the mushrooms in a little bit of butter or oil until they are tender. This will help to bring out their flavor and make them more receptive to the stuffing.
Use a variety of fillings. There are endless possibilities when it comes to stuffing mushrooms. Some popular options include sausage, bacon, crab, and vegetables. Get creative and experiment with different flavors and textures.
Top the mushrooms with cheese. A sprinkling of cheese will add a delicious golden brown crust to the mushrooms. You can use any type of cheese that you like, but a sharp cheddar or Parmesan is a good choice.
Bake the mushrooms until they are heated through. The cooking time will vary depending on the size of the mushrooms and the type of filling that you are using. As a general rule, bake the mushrooms for 15-20 minutes, or until they are tender and the cheese is melted and bubbly.

Conclusion:

Almond-stuffed mushrooms are a delicious and versatile appetizer or main course. They are easy to make and can be customized to your liking. With a little creativity, you can create a dish that is sure to impress your guests. So next time you are looking for a new and exciting way to cook mushrooms, give almond-stuffed mushrooms a try. You won't be disappointed.