Ingredients:
12 large mushrooms
1 small yellow onion
1 tsp olive oil
1 garlic clove, minced
1 Tbsp fresh thyme (or 1 tsp dried)
2 Tbsp red or white wine
3 Tbsp water
1 bunch fresh spinach leaves, chopped
Sea salt to taste
¼ cup almonds, toasted and then ground
Salt & pepper to taste
1 Tbsp nutritional yeast (optional)
Preheat the oven to 350 degrees F.
Wash the mushrooms carefully with a vegetable brush under lightly running cold water. Pat dry immediately with a clean towel. Remove the stems from the mushrooms, and save them for another recipe or chop them and add them to the filling.
Chop the onion and the spinach.
In a frying pan, begin sautéing the onion and garlic in oil to create the filling for the mushroom caps. Add in the other ingredients and seasonings. It’s best to cook the spinach at the end, so that you keep more of the nutrients intact.
Place this mix inside the mushrooms, and set the appetizers on an oiled pan. Cook in the oven at 350 degrees F for 10-15 minutes.
