Almond & Herb Stuffed Mushrooms

Tonight’s Menu: Almond & Herb Stuffed Mushrooms.
Looking for a quick, impressive starter or a savory plant-based side? These stuffed mushrooms are packed with crunchy ground almonds, savory nutritional yeast, fresh herbs, and a subtle hint of sweetness from dried figs. They bake up beautifully juicy with a golden, fragrant crust.

Whole Natural Almonds 1kg (Sussex Wholefoods)

200g almonds

Organic Whole Figs 1kg (Sussex Wholefoods)

5 dried figs

Engevita Yeast Flakes with B12 500g (Sussex Wholefoods)

2 tbsp nutritional yeast 

Organic Thyme Leaves 50g (Sussex Wholefoods)

½ tsp dried thyme

Organic Rosemary 50g (Sussex Wholefoods)

½ tsp dried rosemary

Mediterranean Sea Salt Fine 500g (Sussex Wholefoods)

salt

Organic Black Pepper Powder 1kg (Sussex Wholefoods)

black pepper

Greek Extra Virgin Olive Oil 5 Litres (Attis)

2 tbsp olive oil 

Organic Lemon Juice 250ml (Biona)

1 tsp lemon juice 

Other Ingredients

• 5 large stuffing mushrooms.

• 2 cloves garlic, minced

• ¼ cup fresh flat-leaf parsley, finely chopped

Method

1. Preheat your oven to 200°C and line a baking sheet with parchment paper.

2. Gently pop the stems out of the mushrooms.Finely chop the stems and set them aside (we are using them in the filling so nothing goes to waste!).

3. Lightly brush the outside of the mushroom caps with olive oil, season the insides with a tiny pinch of salt, and arrange them cavity-side up on your baking sheet.

4. Pulse the whole almonds in a food processor until they are coarsely ground (think the texture of coarse breadcrumbs).

5. Chop the figs.

6. Heat a small splash of olive oil in a skillet over medium heat.

7. Add the finely chopped mushroom stems and minced garlic. Sauté for about 3–4 minutes until the moisture from the stems evaporates and the garlic is fragrant.

8. Add the sautéed garlic and stems to the bowl with the ground almonds.

9. Stir in the freshly chopped parsley, nutritional yeast, dried fruit, lemon juice, dried thyme and 1 tablespoon of olive oil.

10. Season generously with salt and pepper. Mix well.

11. Spoon a generous amount of the almond filling into each mushroom cap, pressing down gently and mounding it slightly on top.

12. Bake for 25-30 minutes, or until the mushroom caps are tender and juicy, and the almond topping is beautifully golden brown and fragrant.

13. Let them cool for 5 minutes before serving. Garnish with a little extra fresh parsley if you like!