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)
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.