1. Preheat oven to 400. Line a large baking sheet with parchment paper. Remove the stems from each mushroom and place in a food processor. Place the mushroom caps on the prepared baking sheet.
2. Place the almonds, tamari, garlic, tomatoes and spinach in the food processor with the mushroom stems and pulse to combine. With the processor running, drizzle in 1/2 cup olive oil.
3. Transfer the mixture to a mixing bowl. Add the panko and cheese and stir to combine.
4. Scoop the mixture into the mushroom caps. Bake for 15 minutes.
5. While the mushrooms bake, combine the remaining olive oil and balsamic in a small bowl. Once out of the oven, sprinkle the mushrooms with salt and freshly cracked black pepper. Transfer to a serving platter and drizzle with olive oil and balsamic.
Spinach, Sundried Tomato and Almond Stuffed Mushrooms
Makes 24
All you need:
24 extra-large stuffing mushrooms
1 cup roasted salted whole almonds
2 teaspoons tamari
4 peeled garlic cloves
1 (3 oz.) bag sundried tomato halves
1 cup baby spinach
1/2 cup + 2 tablespoons olive oil, divided
1/2 cup panko breadcrumbs
1/2 cup freshly grated parmesan cheese
2 tablespoons aged balsamic vinegar
Salt and pepper, to taste
All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper. Remove the stems from each mushroom and place in a food processor. Place the mushroom caps on the prepared baking sheet.
2. Place the almonds, tamari, garlic, tomatoes and spinach in the food processor with the mushroom stems and pulse to combine. With the processor running, drizzle in 1/2 cup olive oil.
3. Transfer the mixture to a mixing bowl. Add the panko and cheese and stir to combine.
4. Scoop the mixture into the mushroom caps. Bake for 15 minutes.
5. While the mushrooms bake, combine the remaining olive oil and balsamic in a small bowl. Once out of the oven, sprinkle the mushrooms with salt and freshly cracked black pepper. Transfer to a serving platter and drizzle with olive oil and balsamic.