Baked Stuffed Mushrooms

• 20 button mushrooms, scrubbed clean and stems reserved
• 3 tablespoons olive oil
• 2 tablespoons shallots, minced (or red onion)
• 1 large garlic clove, minced
• 2 tablespoons almonds, chopped
• salt, to taste
• 3 tablespoons parsley, chopped
• 1 teaspoon herbes de provence (or dried thyme)
• 2 tablespoons whole wheat bread crumbs
• 2 -3 tablespoons vegetable stock
• 2 tablespoons pecorino cheese, grated

1. Preheat the oven to 375*F.
2. Finely chop the mushroom stems.
3. Heat 1 tbls.
4. olive oil in a small nonstick skillet over medium high heat.
5. Saute the chopped mushroom stems and the shallots for 4-5 minutes, stirring often.
6. Add the garlic and almonds, and season with salt.
7. Stir well and saute 2 more minutes.
8. Turn off the heat and add the parsley, herbes de Provence(or thyme), and whole wheat bread crumbs.
9. Pour the vegetable stock into a food processor, then the rest of the stuffing.
10. Pulse several times to get a fine mixture, almost a paste.
11. Toss the mushroom caps with olive oil.
12. Fill each mushroom with the stuffing.
13. 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.

button mushrooms, olive oil, shallots, garlic, almonds, salt, parsley, thyme, whole wheat bread crumbs, vegetable stock, pecorino cheese

Taken from www.food.com/recipe/baked-stuffed-mushrooms-493947 (may not work)