Vegan Stuffed Mushrooms with Herbs & Almonds
These Herb & Almond Stuffed Mushrooms are full of flavor and texture. They are excellent to serve at any party!
Appetizer, Side Dish
Marlynn Schotland, Urban Bliss Life
chopped (or dried thyme)
finely chopped (or dried sage)
finely chopped Blue Diamond Lightly Salted Almonds
Preheat oven to 400 degrees.
Prepare a baking sheet with parchment paper.
Remove stems carefully from mushrooms and set aside.
Clean out mushroom caps, toss gently in a bowl with 1 tablespoon olive oil, and set aside.
Heat a skillet or saute pan with 2 tablespoons of olive oil over medium heat.
Chop mushroom stems, then saute stems, garlic, and onions in the pan for about one minute. When you stir, make sure you gently toss the ingredients to coat them with the olive oil.
Add vegetable stock to the pan, then sprinkle thyme and sage over the mixture and saute for another minute.
Remove from heat and toss in the panko and chopped almonds.
Fill each mushroom cap with a tablespoon or more of the filling. Place onto the prepared baking sheet with parchment paper, just about an inch or two apart.
Lightly drizzle more olive oil over the tops of the filled mushrooms.
Bake at 400 degrees for 15-17 minutes.
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