Almond Tamari Stuffed Mushrooms


Share this Post

Shop Ingredients

How this works

Almond Tamari Stuffed Mushrooms

Thesearen’t your average mushroom caps! Packed with umami flavor and loads ofphytonutrients, they can also be turned into a vegetarian main course by usinglarge portobellos instead of an assortment of smaller mushrooms.
Servings: 20
Calories: 0.025kcal


  • 20 - 1 inch diameter mushrooms, such as cremini or portobellini
  • 1 tsp + 2 Tbsp extra-virgin olive oil
  • 1/4 cup raw almonds
  • 1/2 medium onion
  • 1 1/2 Tbsp organic tamari, wheat- or gluten-free, if desired
  • 1 Tbsp balsamic vinegar
  • 2 garlic cloves
  • 1 Tbsp fresh rosemary


  • Wipe mushrooms clean with damp cloth. Gently remove stems. Grease bakingdish with 1 tsp olive oil, then place mushrooms stemless side up.
  • Preheat oven to 350 F.
  • Grind almonds in food processor until fine, then add remainingingredients and continue to process until smooth. Fill mushrooms with mixture.
  • Bake for 30 minutes. Serve warm.


Calories: 0.025kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Sodium: 77mg | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post


Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine


Leave a Reply