Dairy Free + Easy Healthy Recipes + Gluten Free + Lunch + Lunch/Dinner + One Pan Dinners

Holiday Almond & Herb-Stuffed Mushrooms

06 December 2017

This is another one of my favourite dinner sides – perfect for celebrating over this silly season! Even if you don’t particularly love mushrooms I’d encourage you to give these a go!

Ingredients

Serves: 4

  • 4 large Portobello mushrooms, wiped clean, stems removed
  • 3 tbsp olive oil
  • rock salt and ground pepper
  • 1 cup slivered almonds
  • 2 large handfuls basil leaves
  • 2 large handfuls parsley leaves
  • chilli flakes
  • 2 tbsp dried cranberries

 

Method

  1. Preheat the oven to 180 degrees C and line a baking tray with baking paper.
  2. Place the mushrooms on the prepared tray and drizzle with half the olive oil. Season with salt.
  3. Pulse the almonds, basil, parsley, remaining oil and a good pinch of salt in a food processor until it forms a rough crumb.
  4. Fill the mushrooms with stuffing and sprinkle with chilli flakes, if desired.
  5. Bake for 20-25 minutes or until the mushrooms are cooked and the stuffing is golden. Garnish with basil leaves and dried cranberries. Serve and enjoy!

 

My 8-week Program is full of delicious, healthy recipes for you to try. To find out more, visit www.theprogram.30acres.jessicasepel.com

 

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