Almond Stuffed Mushrooms

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These almond stuffed mushrooms make a delicious appetizer, or you could make a meal by putting the stuffed mushrooms on a bed of greens or grains. Mushrooms, as a relatively solitary representative in our diet from the fungi family, bring a very different nutrient profile from most other vegetables. They are thought of as an important component of healing in chinese medicine.

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Steps

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Pull the stems off the mushrooms , chop them , and set them aside.

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Brush any dirt off the mushroom tops.

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Toast the almonds lightly in an oven or toaster oven at 300 degrees f for 5 minutes.

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In a large pan , saut the chopped onion in olive oil until translucent , then the garlic along with chopped mushroom stems and thyme.

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Once the stems are soft , deglaze the pan with wine , and then add water.

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Put the mushrooms in pan , tops down , and spoon a bit of the juice over them.

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Let them simmer in the liquid for about 5 minutes.

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While they are simmering , grind the toasted almonds in a coffee grinder , blender or food processor.

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You can also use pre-ground almonds , but the flavor will not be as rich.

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Mix the ground almonds in a small bowl with salt , pepper and nutritional yeast.

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Take the mushrooms out of the pan , and add the spinach to the pan.

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Sprinkle with salt , allowing the spinach to just wilt.

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Take the pan off the heat , and stir in the almond mixture.

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Fill the mushroo.

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Ingredients

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mushrooms, yellow onion, olive oil, garlic clove, fresh thyme, red wine, water, fresh spinach leaves, sea salt, almonds, black pepper, nutritional yeast