Preheat oven to 400° degrees. Prepare a baking sheet with parchment paper.
To the food processor, add the mushroom stems (stems only!), almonds, garlic, thyme, sage. Blend until processed into small chunks. Add the panko breadcrumbs, pour in the vegetable stock and lemon juice, sprinkle in the salt and pepper. Process again until the mixture is in small chunks.
Fill each mushroom cap with a teaspoon to a tablespoon of the filling. Place onto the prepared baking sheet with parchment paper, just about an inch or two apart. You may be able to fit the mushrooms onto one sheet, but depending on the size of your mushrooms, you may need to cook these in two batches.
Lightly drizzle 1 tablespoon of olive oil over the tops of the filled mushrooms.
Bake at 400° degrees for 15-17 minutes.
Allow to cool slightly in the pan, and drizzle the remaining tablespoon of olive oil over the tops of the stuffed mushrooms just before serving.
Notes
Makes approximately 20 to 26 vegan stuffed mushrooms, about 5 to 6 appetizer servings.Mushrooms - you can use cremini mushrooms (also called Baby Bella mushrooms) or white mushrooms for this recipe.Olive oil - If you have lemon fused olive oil, use that to drizzle over the mushrooms before and after baking. However, you can use any olive oil you have on hand. Storage - allow the baked mushrooms to cool completely, then store in an airtight container in the refrigerator for up to 3 days.