Vegan side or main dish recipe for Almond and Herb Stuffed Mushrooms
4 large portobello mushrooms, wiped clean, stems removed
3 tablespoons olive oil
Himalayan pink rock salt and ground pepper
1 cup slivered almonds
2 large handfuls of basil leaves
2 large handfuls of flat-leaf parsley leaves
Chilli flakes (optional)
Basil leaves, to garnish
Preheat the oven to 180°C (160°C fan-forced) and line a baking tray with baking paper.
Place the mushrooms on the prepared tray and drizzle with half the olive oil. Season with salt.
Pulse the almonds, basil, parsley, remaining oil and a good pinch of salt in a food processor until it forms a rough crumb.
Fill the mushrooms with the stuffing and sprinkle with chilli flakes, if desired.
Bake for 20–25 minutes or until the mushrooms are cooked and the stuffing is golden.
Garnish with basil leaves. Serve and enjoy.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.