Almond and Red Pepper Stuffed Mushrooms

As promised, here’s the recipe for the almond and red pepper stuffed mushrooms that we served at our URS screening party. I love stuffed mushrooms – they are one of the first apps I reach for at events and I’m always thinking about new ways to enjoy them. This particular flavor combination was inspired by a toasted almond and red pepper pesto pasta that I make at least once a month.

To make the filling, I simply pulsed the toasted almonds, shallots, garlic, roasted red peppers and basil in a food processor and then added in a bit of store bought tomato sauce to sweeten it up and add another layer of flavor. I topped the mushrooms with some shredded mozzarella cheese this time but feta also works beautifully. The best part about this recipe is that you can cook the mushrooms and prepare the filling the day before the party. Then a few hours before serving, you can assemble the stuffed mushrooms on cookie sheets and warm them up as needed for gathering. Recipes that can be prepped the day before a party = a happy host/hostess!

Almond and Red Pepper Stuffed Mushrooms
Printable Recipe

Ingredients:
1 1/2 cups whole raw almonds
2 tablespoons olive oil
2 24-ounce packages of whole mushrooms, washed with stems removed
3/4 cup chopped shallots
4 cloves garlic, minced
1 24-ounce jar roasted red peppers, drained
1/2 cup of your favorite tomato sauce
2 tablespoons chopped fresh basil
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup shredded mozzarella cheese

Directions:

Heat oven to 350˚F. Place almonds on a cookie sheet and bake at 350˚F for 10 minutes or until toasted.

Meanwhile, heat 1 tablespoon olive oil over medium high heat and sauté mushrooms for 7 to 10 minutes, or until tender, working in batches. Remove from heat and drain well. Heat remaining tablespoon olive oil over medium high heat in a nonstick pan and sauté shallots for 5 to 7 minutes or until soft; add garlic and sauté 1 additional minute.

Place shallot mixture in a food processor with the toasted almonds, roasted red peppers, tomato sauce, basil, red pepper flakes, and salt; pulse for 20 seconds or until well combined.

Heat broiler. Spoon filling into mushroom cavities and place on a large greased cookie sheet. Sprinkle mozzarella cheese evenly on top. Broil for 2 to 5 minutes or until cheese is melted. Makes about 24 servings of 2 mushrooms each.

Nutrition: 87 calories, 6.6g fat, 1.5g fiber, 3.9g protein per serving
Cost: $0.75 per serving