Nicole Fetterly, RD
These aren’t your average mushroom caps! Packed with umami flavour and loads of phytonutrients, they can also be turned into a vegetarian main course by using large portobellos instead of an assortment of smaller mushrooms.
Localize it
To keep local ingredients the star of the show, hazelnuts can be used in lieu of almonds, but they will provide a slightly sweeter flavour.
Almond Tamari Stuffed Mushrooms
Ingredients
- 20 - 1 in (2.5 cm) diameter mushrooms, such as cremini or portobellini
- 1 tsp (5 mL) + 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 cup (60 mL) raw almonds
- 1/2 medium onion
- 1 1/2 Tbsp (22 mL) organic tamari, wheat- or gluten-free, if desired
- 1 Tbsp (15 mL) balsamic vinegar
- 2 garlic cloves
- 1 Tbsp (15 mL) fresh rosemary
Nutrition
Per serving:
- calories25
- protein1g
- fat2g
- saturated fat0g
- trans fat0g
- carbohydrates1g
- sugars1g
- fibre0g
- sodium77mg
Directions
01
Wipe mushrooms clean with damp cloth. Gently remove stems. Grease baking dish with 1 tsp (5 mL) olive oil, then place mushrooms in with stemless side up.
02
Preheat oven to 350 F (180 C).
03
Grind almonds in food processor until fine, then add remaining ingredients and continue to process until smooth. Fill mushrooms with mixture.
04
Bake for 30 minutes. Serve warm.
