✓ 2 tablespoons liquid aminos or low-sodium tamari, divided
✓ 1/2 cup raw walnuts
✓ 1/2 small yellow onion, quartered
✓ 1 rib celery, cut in fourths
✓ 3–5 cloves of garlic
✓ 1 1/2 tablespoons nutritional yeast
✓ 1 tablespoon fresh rosemary (or 2 tsp dried)
✓ 2 teaspoons fresh thyme (or 1/2 tsp dried)
✓ 1/2 teaspoon smoked paprika
✓ 1/2 teaspoon ground sage
✓ 1/2 teaspoon black pepper, plus more to taste
✓ 3 tablespoon water
✓ 1/4 cup (60 ml) dry red wine
Instructions
Preheat the oven to 400F and set a 9×9″ baking dish aside
Marinate the Mushrooms: place the mushroom caps in a large glass bowl and drizzle 1 tablespoon of tamari over them; use a spatula to gently toss them in the mixture, until evenly coated. Set aside and let marinate while you prepare the filling, tossing occasionally
Toast the Nuts: bring a medium pan to medium-high heat; walnuts to the pan and toast for 5 minutes, stirring frequently to prevent burning. The nuts should be fragrant and slightly golden when finished; set aside
Process the Filling: add the onion and celery to a food processor and process until they are very finely chopped, almost at a chunky paste. Remove from the food processor and set aside. Then, add the toasted almonds, garlic, nutritional yeast, rosemary, thyme, paprika, sage, and black pepper to the food processor. Pulse until the nuts are very finely chopped, almost resembling coarse breadcrumbs
Reserve 3 tablespoons of this mixture to top the mushrooms; place the rest in a separate bowl apart from the onions/celery
Cook the Filling: heat 3 tablespoons of water in a nonstick pan over medium high heat. Once warm, add the onion and celery mixture. Sauté for 5 to 7 minutes, until the onion is translucent and slightly golden. Deglaze the pan with the remaining 1 tablespoon of liquid aminos or tamari. Then, add the ground nut & spice mixture to the pan; cook for 1 minute, to allow the nuts and spices to toast. Add the red wine to the pan and stir well into the mixture; it should begin to stick together and form a thicker “paste.” Sauté for an additional 5 minutes, stirring occasionally. Season with salt and additional pepper to taste, if necessary
Fill the Mushrooms: Place each mushroom cap into the baking dish with the hollow side (where the stem used to be) facing up. Fill each mushroom with approximately 1 tablespoon of the cooked filling, using your fingers to press it in firmly (though some will remain on top). Sprinkle the reserved nut & spice “breadcrumbs” over each mushroom
Bake: Bake in the top rack of the oven for 27-29 minutes, until the mushrooms have fully cooked and the topping is golden brown. Remove from the oven and transfer to a serving tray; serve warm, or as desired. Leftovers will keep in the fridge for up to 3 days and are best served warm
