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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Gemma Bradley
[email protected]These stuffed mushrooms are the perfect appetizer for any party or gathering.
REHAN GHAFOOR
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Ekbal hasan Rabbi
[email protected]I would not recommend this recipe. The mushrooms were tough and the stuffing was bland.
Tota Kobiraj
[email protected]These were way too salty! I think the recipe needs to be revised.
Bishwo Jit
[email protected]I'm not sure what I did wrong, but these mushrooms were really bland. I think I might have forgotten to add the salt.
taha elhadad
[email protected]These were good, but I think I would have liked them better if I had used fresh mushrooms instead of canned.
Blessing Onyeji
[email protected]I followed the recipe exactly and the mushrooms turned out a little dry. I think I would add a bit more butter or olive oil next time.
BOITUMELO SEGALO
[email protected]These were a bit more work than I expected, but they were worth it. The flavor was incredible and they were a big hit with my family.
Nade Qaiymi
[email protected]I was pleasantly surprised by how much I enjoyed these mushrooms. I'm not usually a fan of mushrooms, but the almond stuffing was really flavorful and made them irresistible.
Marita
[email protected]These stuffed mushrooms were so easy to make and they tasted amazing! I will definitely be making them again.
Jak Gemino
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The combination of almonds, garlic, and herbs is perfect. I highly recommend it!
robiul Robiul
[email protected]These almond-stuffed mushrooms were a hit at my dinner party! They were easy to make and absolutely delicious. I followed the recipe exactly and they turned out perfect.