This recipe uses a gluten-free filling made with olives and almond meal. White button mushroom caps are stuffed with the filling, covered in an easy marinara and baked until tender.
Almond meal is my new bread crumb. I sprinkle it on as a topping, coat fish and chicken with it, and use it to make fillings and stuffings. It doesn’t get quite as crunchy as bread crumbs, but it does add a pleasant sweetness. It also makes a grain-free alternative, so if you want to reduce grains or add some protein, it will do the trick.
I picked up some white button mushrooms last week. Yes, I know. At first glance they seem boring, but they are one of my favorite varieties. They are easy to work with, cook quickly and stay tender. This batch was on the big side, as in about 2 1/2 to 3 inches in diameter for each mushroom. Perfect for stuffing.
I’ve been combining green olives with tomato sauces a lot lately. I love the saltiness of the olives with the sweetness of the tomatoes, so I kept that theme with these mushrooms by adding olives to the stuffing.
The almond meal works so well with these. There is enough moisture in the vegetables to create a stuffing you can mold easily, but if you find yours is a little dry, feel free to add a tablespoon or two of stock to get it to the right consistency.
If you use this as a side dish, it can easily serve 3 and maybe even 4. But if you serve it as a main course like I did, plan on 2, possibly 3. After your first helping you are going to want a few more, so plan accordingly!
- 10 large white button mushrooms, wiped clean
- 1 tbsp + 1 tsp olive oil
- 1/3 cup diced onion
- 2 cloves garlic, minced
- 8 large pimento-stuffed olives, chopped
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/3 cup + 1 tbsp almond meal
- Fresh or dried basil for garnish
- 15 oz. tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp cayenne chile powder
- 1/8 tsp ground black pepper
- Remove the stems from the mushrooms and chop fine. Set aside. Coat the bottom of a medium baking dish with 1 teaspoon of the olive oil. Place the mushrooms, gill side up, in the baking dish.
- Heat the remaining 1 tablespoon of oil in a medium skillet over medium-high. Add the onion and garlic and cook for 1 minute. Stir in the reserved chopped mushroom stems. Cook until the vegetables are tender, about 5 minutes. Stir in the olives, salt, basil and oregano. Cook for 1 more minute. Stir in the almond meal and reduce the heat to low. Mix well until the stuffing becomes moistened and will hold it's shape when pressed together.
- Set the stuffing aside to cool. Preheat the oven to 375 degrees F.
- In a small saucepan stir together all the ingredients for the sauce. Bring to a simmer over medium-high heat. Reduce the heat to maintain the simmer and cook for 5 minutes, stirring occasionally.
- Once the stuffing is cool enough to handle, fill each mushroom with an equal amount. Use a spoon or clean hands to press the stuffing into the mushroom and mound it slightly over the top. Pour the sauce over the stuffed mushrooms. Sprinkle the top with the 1 tablespoons of almond meal.
- Bake for 15 to 20 minutes, until the mushrooms are tender. Sprinkle with chopped fresh basil or dried basil, if desired. Serve warm.
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Almond meal is so versatile isn’t it? I don’t think I’ve ever added it to a stuffing for mushrooms – thanks so much for this recipe!
It is! I’ve been loving it. I’m also starting to experiment with cashew meal. I’m hoping it will work the same! You are very welcome. I hope you like it!
Olives are one of my most favorite things in life but the.boy is SO iffy on them! Ahhhh more for me!
Oh, that’s tough! We both love them so I can safely add them to everything! 🙂 Double for you!
These mushrooms look great Lori…I like the almond meal in it…and yes, and the marinara sauce on top is just perfect!
Hope you are enjoying your week 😀
Thanks, Juliana! It turned out to be a great combo.