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Almond Tamari Stuffed Mushrooms

Makes 20


    Almond Tamari Stuffed Mushrooms

    These aren’t your average mushroom caps! Packed with umami flavour and loads of phytonutrients, they can also be turned into a vegetarian main course by using large portobellos instead of an assortment of smaller mushrooms.


    Localize it

    To keep local ingredients the star of the show, hazelnuts can be used in lieu of almonds, but they will provide a slightly sweeter flavour.


    Almond Tamari Stuffed Mushrooms


    • 20 - 1 in (2.5 cm) diameter mushrooms, such as cremini or portobellini
    • 1 tsp (5 mL) + 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/4 cup (60 mL) raw almonds
    • 1/2 medium onion
    • 1 1/2 Tbsp (22 mL) organic tamari, wheat- or gluten-free, if desired
    • 1 Tbsp (15 mL) balsamic vinegar
    • 2 garlic cloves
    • 1 Tbsp (15 mL) fresh rosemary


    Per serving:

    • calories25
    • protein1g
    • fat2g
      • saturated fat0g
      • trans fat0g
    • carbohydrates1g
      • sugars1g
      • fibre0g
    • sodium77mg



    Wipe mushrooms clean with damp cloth. Gently remove stems. Grease baking dish with 1 tsp (5 mL) olive oil, then place mushrooms in with stemless side up.


    Preheat oven to 350 F (180 C).


    Grind almonds in food processor until fine, then add remaining ingredients and continue to process until smooth. Fill mushrooms with mixture.


    Bake for 30 minutes. Serve warm.



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