Wholesome Stuffed Mushrooms*

• 12 large mushrooms, stems removed
• 1/4 cup almonds, finely chopped
• 2 scallions, minced
• 1 tsp. dill, basil
• dash cayenne
• 1 Tbsp. plain whole yogurt (or just enough to hold the stuffing together)
• grated unsalted cheddar cheese for topping

1. Pre-heat oven to 375°F.
2. Mince the mushroom stems and combine with almonds, scallions, herbs, and yogurt.
3. Arrange the mushroom caps on a lightly oiled baking sheet. Fill to the brim with the stuffing and sprinkle cheese on top.
4. Bake until the top is crusty and cheese is melted (10-15 minutes).

Serve immediately as appetizer or side dish! Makes 4 servings.

* This recipe is from the new cookbook, Triumph Over Cancer – My Recipes for Recovery by Doris Sokosh, long-term recovered cancer patient featured in the film Rethinking Cancer.