I am always trying to re-invent recipes to be lower inflammatory and thyroid friendly. If I can make it gluten-free and have the option of dairy-free, that just means I can reach more people! I’ve always love stuffed mushrooms and on these very chilly winter nights, it’s fun to have a quick easy side dish to pop in the oven and make the kitchen toasty! That’s why I’ve come up with this healthy, delicious recipe for stuffed mushrooms. Gluten-free, dairy-free, and so mouth-watering and tasty. Enjoy!
Almond Flour Stuffed Mushrooms
12 Cremini Mushrooms Stems, minced
1/4 cup Onion, minced
3 Tbsp Extra Virgin Olive Oil
1/4 tsp Sage
2 Tbsp Crushed Honeyville Sunflower Seeds
Sea Salt, to taste
White Pepper, to taste
12 Medium Cremini Mushrooms, stems taken out
3/4 cup Honeyville Blanched Almond Flour
Olive Oil, for brushing the tops of Mushrooms
Optional – 1 oz Grated Goat Gouda or Manchego
Preheat oven to 350 degrees.
Add extra virgin olive oil, minced mushroom stems, onions, and sage to a small skillet and saute on low for 4-5 minutes.
Remove from heat and in a small mixing bowl, add the mushroom saute, sunflower seeds, 1/2 cup almond flour, seas salt, and pepper, and if you want to add cheese, you can do so here. Mix ingredients well with a spoon.
Using a pastry brush or your hands, rub mushrooms caps with olive oil. Stuff the mushroom with the almond flour mixture and pack tightly.
Put in an oiled skillet or baking ramekin and bake for 25-30 minutes until the mushrooms ar etender to the touch. Let cool and serve warm.