Totally Stuffed Mushrooms!

Last night I made these Totally Stuffed Mushrooms, they were pretty darn good! I think when it comes to vegan foods, stuffed seems to be my favorite way to go. Because you're loading whatever it is with all different ingredients and tons of flavors, they are so good for you (if you make them right) since the nutrients from every ingredient is included! Love it! The mushrooms are full of nutrients such as copper, folate, niacin, and as much potassium as a banana. They are packed with calcium and have very little sodium and no cholesterol. The onion has 14.9g of GOOD carbs, 2.7g of fiber, and like the mushroom they are a great source of calcium and potassium oh and phosphorus. Don't even get me started on how much good stuff is in the rest of the ingredients, I'll just get to the actual recipe!

Ingredients:

• 12 large mushrooms.


• 1 small yellow onion.


• 3 cloves of garlic, minced.


• 1 tbsp thyme.


• 2 tbsp red of white wine.


• 3 tbsp water.


• 1 bunch fresh spinach, chopped.


• 1/4 cup almonds, toasted and ground.


• salt and pepper to taste.
  

Directions:

1. Preheat oven to 350 degrees.


2. Wash the mushrooms. Pull the stems off the mushrooms, chop them, and set them aside.


3. Ina large pan, saute the chopped onions in olive oil until translucent, then add the garlic, chopped mushroom stems, and thyme.


4. Once the stems are soft, deglaze the pan with wine (red or white, both add very different flavors) and water.


5. Put the mushroom tops in pan, top down, and spoon a bit of the juice over them. Let simmer for 5 minutes.
   
6. While they are simmering, grind the toasted almonds. Mix the ground almonds with pepper (to taste).
   
7. Take the mushroom tops out of the pan, and add the spinach to the pan along with salt (to taste), allow the spinach to wilt.

8. Take the pan off the heat, and stir in the almond mixture.

9.Fill the mushroom caps with the filling, then put in a single layer on a baking dish and bake for 15- 20 minutes. The mushrooms should start to turn golden and the stuffing will brown.

10.Enjoy!

I had to replace the mushroom caps with baby bell mushrooms, because I simply did not have the mushroom caps. (It tasted just as great). Also, sorry I forgot to take a photo of the finishing product, but I do have photos of the process.