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.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the filled mushrooms hot as an appetizer or a main dish garnished with extra parsley if desired.

Nutrition Facts

Serving size	(694.6g)

Amount per serving	% Daily Value*
Calories	1095.8

Total Fat 83.2g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 13.3g
Cholesterol 8.9mg	0%
Sodium 1434.3mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 22.8g	0%
Total Sugars 33.9g
Protein 37.6g	0%

Vitamin D 36.0IU	0%
Calcium 427.3mg	0%
Iron 10.5mg	0%
Potassium 4349.5mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 12.8%

Carbs: 23.6%