12 large mushrooms
1 small yellow onion, chopped
1 teaspoon olive oil
1 garlic clove, minced
1 tablespoon fresh thyme (or 1 teaspoon dried)
2 tablespoons red or white wine
3 tablespoon water
pinch sea salt
1/4 cup almonds
pinch sea salt and black pepper
1 tablespoon nutritional yeast, optional
1 bunch fresh spinach leaves, chopped
1. Pull the stems off the mushrooms, chop the stems, and set them aside. Brush any dirt off the mushroom tops. Toast the almonds lightly in an oven or toaster oven at 300 degrees F for 5 minutes. Turn oven up to 350 degrees F, once almonds are out.
2. In a large pan, sauté the onion in olive oil until translucent, then the garlic along with chopped mushroom stems and thyme. Once the stems are soft, deglaze the pan with wine (red or white will each give a very different flavor, but whichever you prefer), and then add water.
3. Put the mushroom tops in the pan, tops down, and spoon a bit of the juice over them. Let them simmer in the liquid for about 5 minutes. While they are simmering, grind the toasted almonds in a coffee grinder, blender or food processor. You can also use pre-ground almonds, but the flavor will not be as rich.
4. Mix the ground almonds in a small bowl with salt, pepper and nutritional yeast. Take the mushrooms out of the pan, and add the spinach to the pan. Sprinkle with salt, allowing the spinach to just wilt. Take the pan off the heat, and stir in the almond mixture.
5. Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake for 15-20 minutes. The mushrooms should start to turn golden, and the stuffing will start to brown.
Source of recipe: To watch a free video of me making these almond stuffed mushrooms, so that I can show you the exact technique for making perfect baked mushrooms, go to www.healthyveganrecipes.net/video/almond-stuffed-mushrooms