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Stuffed Mushrooms 

By LAURA
These savory stuffed mushrooms are a delightful appetizer or side dish, with a filling that’s creamy, nutty, and perfectly seasoned.
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Prep Time 1 hour 5 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 people
Calories 35 kcal

Equipment

  • 1/4 cup yellow onion, chopped

Ingredients
  

  • 1 lb baby mushrooms
  • 1/4 cup yellow onion, chopped
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup almond flour, loosely packed
  • 1/4 cup walnuts, finely chopped
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 cup parmesan cheese, grated (plus more for topping)
  • 4 oz cream cheese
  • 2 tbsp fresh parsley, chopped (plus more for topping)
  • 1 tsp dried thyme

Instructions
 

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with cooking spray.
  • Remove mushroom stems, finely chopping the stems for the filling. Arrange mushroom caps upside down on the prepared baking sheet.
  • In a pan over medium heat, add olive oil. Sauté chopped stems and onions until softened, about 5 minutes. Add garlic, stirring until fragrant, about 1 minute.
  • Stir in almond flour, walnuts, salt, and pepper, toasting for about 3 minutes. Transfer to a mixing bowl and let cool.
  • Once cooled, add parmesan, cream cheese, parsley, and thyme, mixing until combined. Fill each mushroom cap with the mixture, then top with a sprinkle of parmesan.
  • Bake for about 20 minutes. Garnish with fresh parsley and serve warm.
  • Enjoy 🤍

Notes

Bake for about 20 minutes. Garnish with fresh parsley and serve warm.