Portabella Mushrooms Filled with Almonds and Dry Tomatoes
Elevate your appetizer game with these savory Portabella Mushrooms Filled with Almonds and Sun-Dried Tomatoes, a recipe that combines earthy, meaty mushroom caps with a flavorful Mediterranean-inspired stuffing. Each mushroom is generously packed with a finely chopped blend of tangy sun-dried tomatoes, crunchy almonds, aromatic garlic, and fresh herbs like parsley and thyme. Enhanced by a drizzle of olive oil and a hint of lemon juice, the filling achieves a perfect balance of richness and zest. Optional Parmesan cheese adds a touch of umami, creating a dish that's as indulgent as it is wholesome. Perfect for entertaining or a vegetarian main, these baked mushrooms boast a golden, fragrant topping and tender texture. Serve them hot with a sprinkling of fresh parsley for a stunning presentation that’s bursting with flavor.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 cup Sun-dried tomatoes
- 0.5 cup Raw almonds
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 0.25 cup Fresh parsley
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional)
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the portabella mushroom caps gently with a damp paper towel and remove the stems. Use a small spoon to scrape out the gills if desired, creating more space for the filling. Place the mushrooms on the prepared baking sheet, gill-side up.
In a food processor, add the sun-dried tomatoes, almonds, garlic, parsley, thyme, salt, and black pepper. Pulse until the mixture is finely chopped and well combined.
Transfer the mixture to a bowl and stir in 2 tablespoons of olive oil and the lemon juice. If you choose to use Parmesan cheese, mix it in at this stage. Adjust seasoning to taste if necessary.
Spoon the filling generously into each mushroom cap, pressing it down gently to ensure it stays in place. Drizzle the tops with the remaining 1 tablespoon of olive oil.
Bake the filled mushrooms in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden and fragrant.
Serve the filled mushrooms hot as an appetizer or a main dish garnished with extra parsley if desired.
Nutrition Facts
Calories |
1096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 33.9 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 427 mg | 33% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4350 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
