1. Preheat the oven to 375*F. 2. Finely chop the mushroom stems. Heat 1 tbls. olive oil in a small nonstick skillet over medium high heat. Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. 3. Add the garlic and almonds, and season with salt. Stir well and saute 2 more minutes. Turn off the heat and add the parsley, herbes de Provence(or thyme), and whole wheat bread crumbs. 4. Pour the vegetable stock into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste. 5. Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. 6. Sprinkle grated Pecorino cheese over each mushroom and bake for 20-25 minutes, until the cheese browns a little and the mushrooms are warmed through. ---------------------------------------------------------------------------
Nutrition
Ingredients
