Preheat the oven at 375 degrees
Separate the mushrooms from its stems and use the back of a small dessert spoon to scrape off the fibre from inside the mushroom caps in order to create more room for stuffing
Be gentle while scraping off the insides.. try not to break the cap into half (See video for demonstration)
Chop the mushroom stems into small pieces and keep aside
Now grind the almonds using a blender and add in 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried basil leaves and 1/4th teaspoon of ginger powder
Mix well, set aside
In an empty bowl mix the mayonnaise and coconut cream, add in a pinch of salt, mix well set aside
Heat a skillet and add in a teaspoon of olive oil to it
Add in the mushroom caps base side down first
Cook for approximately a minute
Add in the juice of lemon and 1/2 teaspoon black pepper to the caps
Just give the skillet a light tug and avoid using a spatula to prevent the caps from breaking
After about a minute flip the mushroom caps gently and cook for another 30 seconds
Make sure you don’t burn the mushrooms
Remove from skillet and set aside
Add in another 1.5 teaspoons of olive oil to the same skillet, and add minced garlic and the finely chopped onion
Cook until the onions are translucent and add in the chopped mushrooms thereafter
Next add in salt as per taste, 1/2 teaspoon of black pepper and 1/2 teaspoon of dried thyme leaves
Cook for another minute or until the mushrooms are tender and add in the almond meal thereafter
Again cook for a further minute and add in the lightly whisked egg
Cook for a further 40 seconds and add in the mayo+coconut cream mixture
Lastly cook for a final minute and turn off the gas
Spoon in the mixture into the mushroom caps and place them on a baking pan lined with a sheet of parchment paper
Garnish with feta cheese (optional)
Bake for 15 minutes
Let cool
Garnish with chopped coriander leaves
Devour!