Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw almonds
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon liquid smoke
  • 24 medium cremini mushrooms (cleaned and stemmed)
  • 3 tablespoons olive oil (divided)
  • 2 garlic cloves (minced)
  • 4 cups thinly shredded baby spinach
  • 1 cup finely chopped sun-dried tomatoes (dry, not oil packed)
  • 1 14 ounce can cannellini beans, drained and rinsed
  • 1/2 cup panko breadcrumbs
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped fresh chives
  • salt and pepper to taste

Instruction

  • Preheat the oven to 350°F.
  • In a small bowl, toss the almonds together with the soy sauce and liquid smoke. Arrange them in an even layer on a lipped baking sheet or pan. Bake for 15 to 18 minutes, until most of the liquid has dried up. Remove from the oven and allow to cool.
  • After placing the almonds into the oven, lightly rub the outsides of the mushrooms with about 1 tablespoon of oil, and arrange them, stem sides up, on a baking sheet. Bake until tender, about 15 minutes. If some liquid has accumulated within the caps after baking, just soak it up with a paper towel.
  • Once the almonds have cooled, chop them finely with a large knife.
  • Coat the bottom of a large skillet with remaining 2 tablespoons of olive oil and place over medium heat. Add the garlic and sauté for about 1 minute, until very fragrant. Add spinach and sun-dried tomatoes. Continue to sauté until spinach has wilted, about 2 minutes. Add beans to the skillet and mash lightly with a fork or potato masher. Remove from heat and stir in almonds, breadcrumbs, red wine vinegar and chives. The mixture should hold together when pressed between your fingers. If it seems a bit crumbly, add a splash of water. Season the mixture with salt and pepper to taste.
  • Scoop a heaping tablespoon of the bean mixture and press it firmly into a ball, then stuff it into a mushroom cap. Repeat until all filling is used.
  • Return the mushrooms to the oven, just long enough to heat the mushrooms and filling, about 4 minutes. Serve immediately.