Ingredients

The following ingredients have 4 Servings
  • 3/4 cup almond meal
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp plus 1/2 tsp sea salt, (divided)
  • 1/4 tsp plus 1/4 tsp black pepper, (divided)
  • 20 large cremini mushrooms
  • 1/2 cup yellow onion, (finely diced)
  • 2 tbsp shallot, (finely diced)
  • 4 cloves garlic, (minced)
  • 1/2 tsp dried oregano
  • 3 tbsp parmesan cheese, (grated)
  • 1/4 cup fresh Italian parsley, (chopped)
  • 1 lemon, (divided into wedges, for serving)

Instruction

  • Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper; Set aside.
  • Toss almond meal with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and thyme and spread over the baking sheet. Bake until golden, approximately 6-8 minutes. Remove from oven and set aside.
  • Carefully remove the stems from the mushroom caps. Reserve half of the stems and innards and finely chop (you can discard the rest), as they will be added to the stuffing.
  • On a different baking sheet lined with parchment paper, place the cleaned mushrooms, stem-side down, on the sheet. Place mushrooms in the oven and bake until they start to release their juices, approximately 10 minutes.
  • While mushrooms are baking, heat olive oil over medium-high heat in a medium skillet. Add the chopped mushroom stems, onion, shallot, sea salt, and pepper, and cook for five minutes, stirring occasionally. Add the garlic and oregano, stirring occasionally until golden and cooked through.
  • Remove from heat and add to the breadcrumbs in a large mixing bowl. Add parmesan and parsley and toss until well combined.
  • Pack stuffing into the opening of each mushroom, pressing gently, and lay on a clean baking sheet. Bake until the mushrooms are tender and stuffing is golden, approximately 15-20 minutes. Take care not to over-crowd the mushrooms to allow for even cooking. 
  • To serve, top with fresh parsley and a squeeze of fresh lemon juice over the mushrooms.