Serves 4


  • 16 open-cup mushrooms (like crimini), even-sized and stalks cut level
  • 3 Tbsp olive oil
  • 2 cloves garlic, finely minced
  • 3 Tbsp unsalted butter, softened
  • 2 Tbsp minced fresh thyme
  • 1 tsp fresh rosemary, finely minced
  • ½ tsp garlic powder
  • ¼ cup almond meal
  • 1 ½ Tbsp lemon juice
  • Salt and pepper to taste


  1. Preheat oven to 400*. Lightly fry mushrooms, cap-side-down, in olive oil for 2-3 minutes.
  2. Arrange mushrooms in a 9×13 oven-proof cooking dish with stalks facing up.
  3. In a small bowl, combine remaining ingredients except almond meal together. Spoon a little mixture onto each mushroom and lightly press a little almond meal on top.
  4. Bake about 15 minutes, until mushrooms get golden around the cap, or check for doneness with a small knife; the blade should come out easily when checked.
Recommended Posts