Almond Mushrooms
Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 6
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Set out a platter of these at your next gathering and watch them vanish. Plump mushroom caps are filled with a fragrant stuffing of chopped stems, toasted almonds, briny capers, and herbs, then baked until tender and golden. Each bite delivers earthy, buttery flavor with a pleasing nutty crunch, making them a graceful little appetizer that feels far more refined than the effort involved.
Ingredients
Ingredients
- 18 Large Mushrooms
- 1 - Monosodium Glutamate
- 1/3 Cup Fine Dry Bread Crumbs
- 2 Tsp Lemon Juice
- 1/8 Tsp Rosemary
- 1 Tsp Marjoram
- 1/4 Tsp Salt
- 1/4 Cup Almond - Finely Chopped
- 1 Tbsp Capers
- 3 Tbsp Butter
- 3 Tbsp Parsley - Chopped
Directions
Directions
- Wash mushrooms and remove stems.
- Sprinkle inside of mushroom caps with monosodium glutamate.
- Chop stems finely; combine with bread crumbs, lemon juice, herbs, salt, almonds and capers.
- Spoon mixture into caps.
- Place in greased shallow baking pan.
- Dot each mushroom with butter.
- Bake at 350 degrees for 20 to 25 minutes.
- Sprinkle with parsley before serving.
Nutrition
Per serving · 6 servingsCalories
150
Fat
10 g
Saturated fat
4 g
Carbohydrates
12 g
Sugar
1 g
Fiber
2 g
Protein
4 g
Sodium
300 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 18 Large Mushrooms
- 1 - Monosodium Glutamate
- 1/3 Cup Fine Dry Bread Crumbs
- 2 Tsp Lemon Juice
- 1/8 Tsp Rosemary
- 1 Tsp Marjoram
- 1/4 Tsp Salt
- 1/4 Cup Almond - Finely Chopped
- 1 Tbsp Capers
- 3 Tbsp Butter
- 3 Tbsp Parsley - Chopped
