Ingredients for Almond Stuffed Mushrooms
- 24 medium mushrooms
- 1 small yellow onion, chopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1/2 cup red wine
- 1/4 cup water
- 5 ounces fresh spinach leaves
- 1/2 teaspoon sea salt
- 1/2 cup almonds, toasted
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Almond Stuffed Mushrooms? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Almond Stuffed Mushrooms
- Preheat oven to 300°F (150°C).
- Remove mushroom stems; finely chop and set aside. Gently brush mushroom caps clean.
- Spread almonds on a baking sheet and toast for 5-7 minutes, or until lightly browned. Let cool completely.
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add minced garlic and chopped mushroom stems; cook until softened, about 3-5 minutes.
- Deglaze the pan with white wine, scraping up any browned bits. Add water and simmer for 2 minutes.
- Add mushroom caps to the skillet, gill-side down. Spoon some of the liquid over the caps.
- Simmer for 5 minutes. Remove mushrooms and set aside.
- While mushrooms simmer, finely grind toasted almonds using a food processor or blender.
- In a small bowl, combine ground almonds, salt, pepper, and nutritional yeast.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- Stir the almond mixture into the spinach.
- Fill each mushroom cap with the almond mixture.
- Arrange stuffed mushrooms in a single layer in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
1g
Carbs
1g
