Stuffed Mushrooms With Almond Feta (https://www.onegreenplanet)

These make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats & herbs make up the flavourful stuffing.
Top it off with some almond feta and
you’ve got one delicious meal!

serves 4


For the Stuffed Mushrooms:

  • 12 small brown mushrooms
  • 1 tablespoon coconut oil
  • 1/2 sweet onion, finely chopped
  • 2 cloves of garlic minced
  • 1/2 teaspoon sea salt
  • Fresh ground pepper to taste
  • 2 tomatoes chopped
  • 1 cup of spinach chopped
  • 1/4 cup gluten-free oats
  • 2 Tabs water
  • 1 Tab oregano
  • 1 Tab coconut aminos

For the Almond Feta:

  • 1 cup almond pulp leftover from homemade almond milk
  • 1/4 cup filtered water
  • 4 Tabs lemon juice – DON’T ovedo
  • 3-4 tablespoons extra virgin olive oil, cold pressed
  • 1 clove of garlic
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano or thyme (optional)


To Make the Mushrooms:

  1. Preheat the oven to 200 degrees C. Line a baking sheet with a parchment paper.
  2. Gently wash, remove stems from mushrooms. Carefully carve out a portion of the inside of the mushroom just enough to make room for stuffing.
  3. Put mushrooms, smooth side on top, on a prepared baking sheet. Cook for 5 minutes.

To Make the Stuffing:

  1. In a small skillet, warm coconut oil & saute onions for 3 minutes, adding water if necessary.
  2. Add garlic, salt & pepper and continue to cook for 2 more minutes.
  3. By now the mushroom caps should be ready to come out of the oven. Remove them from the oven, let cool a little bit. Flip the mushrooms, hollow side on top.
  4. Add tomatoes, spinach, oats & water to onion mixture – mix well, cook for 5 minutes.
  5. Finally mix in oregano & coconut aminos. Turn off heat.
  6. Spoon 2 Tabs filling into each mushroom cap, packing it as tightly as possible.
    Bake 10 mins, until mushroom is tender to touch & fillings are lightly browned.

To Make the Feta:

  1. Put everything into a food processor (messy to clean up) and blend until smooth.
  2. Top each mushroom with a teaspoon of feta (or cook them after adding).

GF Rosemary Hazelnut Shortbread Cookies

This is a savory gluten free shortbread. Be patient as you work with the rather crumbly dough and allow extra time for chilling it in the freezer.   Makes 24 Cookies


2.5 cups blanched almond flour
0.5 teaspoon sea salt
0.5 teaspoon bicarb
1 cup hazelnuts, toasted & coarsely chopped
1 Tablespoon finely chopped fresh rosemary
0.5 cup grape seed oil
5 Tablespoons agave nectar or honey
1 Tablespoon vanilla extract

Preheat the oven to 160 degrees C FF. Line 2 large baking sheets with parchment paper.

In a large bowl combine the almond flour, salt, bicarb, hazelnuts & rosemary.
In a medium bowl whisk together the oil, agave nectar and vanilla extract.
Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Roll the dough into a large log, 2.5 inches in diameter, then wrap in parchment paper
(Note: I find two smaller logs are easier to manage.) Place in the freezer for 1 hour, or until firm.

Remove the log from the freezer, unwrap it, and cut it into 1/4 inch thick slices with a wet knife. Transfer the slices onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 7-10 minutes, until brown around the edges. Let the cookies cool on the baking sheets for 30 minutes. Serve.