|15 min||20 min||12|
|1 cup||Almond flour/meal, Bob's Red Mill (or pulp (leftover from making almond milk))|
|1 bunch||Dill, fresh|
|1 clove(s)||Garlic (minced)|
|1 tsp||Lemon juice|
|1/2 tsp||Sea Salt|
|2 tbsp||Water (or as needed to facilitate blending)|
|1 package (227g)||Cremini (Italian) mushroom|
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
To make the filling, mix the almond meal or pulp with the, fresh dill, garlic, lemon juice, salt, and water - you can do this in a bowl or a food processor to save time. Set aside.
Gently pluck off the stems from the mushrooms and wipe off any dirt with a damp cloth. Dollop the filling into each mushroom cap (about a teaspoon of the sauce per mushroom) and arrange all of the completed mushrooms in a single layer on the baking sheet. Bake them for 20-25 minutes until the mushrooms are tender. Serve warm.