Preheat oven to 400 degrees
Line baking sheet with parchment paper and set aside
Using a paper towel, wipe off any dirt from the mushrooms. Remove the stems and roughly chop - set aside
Heat skilled over medium heat. Once it’s hot, add 1 Tablespoon of oil, the mushrooms stems and pinch of salt- sautéing until all the moisture is out, about 3-5 minutes. Remove from heat and place into a medium mixing bowl - allow to cool slightly
Once the mushrooms have cooled slightly, add the Italian seasoning, garlic and onion powder, 2 tablespoons freshly chopped parsley, and almond flour. Mix thoroughly with a fork, but don’t over mix, as you still want it to resemble course bread crumbs
Fill each mushroom with “breadcrumbs” and drizzle a heavy glug of oil over top- it will be about 1/2-1 Tablespoon each, depends on the size of the mushroom. It’s best to use extra virgin olive oil, as the flavoring is mild, so the mushrooms can really shine
Bake for 30-35 minutes, until the tops have become a golden brown. Pro tip: if the mushrooms are not all close in size, some may cook more quickly, be sure to check on those smaller guys in case they get browned sooner
Remove from the oven, and sprinkle with freshly chopped parsley
And just for the record, these babies can be served both immediately and at room temperature- they’re just that good (but you may prefer to have them warmed)
