Almond Stuffed Mushrooms with Gruyère
 
Prep time
Cook time
Total time
 
Flavorful mushrooms stuffed with an almond mixture and topped with Gruyère are the perfect appetizer or vegetarian meal.
Category: Appetizer
Yield: 12
Ingredients
  • 1 Tbsp olive oil
  • 12 large cremini or white "stuffer" mushrooms with stems
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • ⅓ cup slivered almonds
  • ¼ cup breadcrumbs
  • ¼ cup fresh parsley, plus more for garnish
  • ½ tsp dried thyme
  • ½ tsp salt
  • Several grinds fresh black pepper
  • 1 Tbsp dry sherry
  • 1 Tbsp cold butter
  • ¼ cup Gruyère cheese, grated
Instructions
  1. Preheat oven to 375 F. Line a baking sheet with parchment paper or lightly oiled tinfoil.
  2. Wipe mushrooms thoroughly with a slightly damp paper towel. Remove stems - do not discard. Set mushrooms on baking sheet, hollow side up.
  3. Chop stems finely. Heat olive oil in a skillet over medium heat. Add stems and onions and cook, stirring frequently, until softened and the onions are translucent. Add garlic and cook for one more minute. Remove from heat.
  4. Let cool for about ten minutes, then transfer mixture to the bowl of a food processor or blender and add almonds, breadcrumbs, parsley, thyme, salt, pepper, sherry and butter. Pulse for about 30 seconds, until everything is very finely chopped and mixture resembles a thick paste.
  5. Fill each mushroom with about a tablespoon of the mixture and top each with Gruyère. Bake for 18-20 minutes. Garnish with more parsley and serve immediately, while still warm.
Notes
To veganize, sub margarine or olive oil for the butter, and omit cheese entirely.
Nutrition Information
Serving size: 1 mushroom Calories: 85 Fat: 5g Carbohydrates: 5g Sugar: 1g Sodium: 34g Protein: 3g
Recipe by Baked In at https://www.baked-in.com/2014/01/11/almond-stuffed-mushrooms-with-gruyere/