12 large mushrooms
1 tbsp olive oil or avocado oil
1 small onion, finely chopped
1/4 cup blanched almonds
1 clove of garlic, peeled and chopped
1 tbsp lemon juice
2 tbsp parsley sprigs
2 tsp chopped thyme or 1 tsp dried thyme
3 tsp chopped fresh rosemary or 1 tsp dried rosemary
1 tbsp chopped chives
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup Earth Balance vegan butter
Heat your oven to 350 degrees F. Brush shallow baking dish with a small amount of avocado or coconut oil. Remove stalks from the mushrooms, chop stalks finely. Heat oil in a small pan, add onion. Cook over medium heat 2-3 mins. or until soft and golden. Add chopped stalks. Cook 2 mins or until soft. Remove from heat.
Place the almonds, garlic, lemon juice, parsley, thyme, rosemary, chives, salt, pepper and butter in a food processor. Process for 20-30 secs. or until the mixture is smooth.
Place the mushroom caps in the baking dish. Spoon Equal amounts of the onion and mushroom mixture into each cap and smooth the surface. Top each mushroom with the almond and herb mixture. Bake 10-15 mins or until mushrooms are cooked through and butter has melted.
Make 4 servings (1 serving is 3 mushrooms)
Tip: Cut recipe in half if you just want a couple of servings.