"Dill"icious Almond Stuffed Mushrooms

7 35 63
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 12
"Dill"icious Almond Stuffed Mushrooms
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 63
Calories from fat 43
Calories from saturated fat 2.7
Total Fat 4.8 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0
Sodium 103 mg
Potassium 180 mg
Total Carbohydrate 3.0 g
Dietary Fiber 0.8 g
Sugars 0.9 g
Protein 2.4 g

Dietary servings

Per Portion

Meat Alternative 0.3
Vegetables 1.0

Energy sources


Meal Type(s)