Ingredients:
- 17 large crimini mushrooms (approximately)
- 1-2 teaspoons olive oil for drizzling
- 1 cup whole almonds, shelled
- 3 tablespoons whole wheat matzah crumbs
- 2 tablespoons Italian parsley, chopped, or 6 cubes frozen parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon sweet red wine (you can also use dry, if you prefer)
Instructions:
- Preheat the oven to 425°F.
- Remove the stems from the mushrooms by gently pulling them out. In a food processor fitted with the blade attachment, pulse the stems and five mushrooms until they are the size of large crumbs. Reserve the remaining whole mushrooms.
- Heat a sauté pan with one teaspoon of oil and sauté the pulsed mushrooms for five minutes, just until softened.
- Meanwhile, pulse the almonds and crumbs in the food processor until they are the size of crumbs. Transfer into a mixing bowl and add the sautéed mushrooms, parsley, salt, pepper and red wine. Mix together.
- Spoon about one tablespoon of the mixture into the cavity of each of the reserved mushrooms, then place them in a well-oiled baking dish, stuffing sides up. Drizzle about one tablespoon of oil over the mushrooms and bake for 15 minutes.
Makes 6 servings  – count each serving as a protein.
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