Даже рыться не пришлось, под рукой лежал, Early Summer 2009Almond and Herb Mushroom caps24 cremini or button mushrooms, each about 1 1/2 inches (4cm) across3/4 cup (175ml) toasted slivered almonds, divided1 tbsp (15ml) butter1 tbsp (15ml) minced red onion1 garlic glove, minced1/4 tsp (1ml) freshly ground black pepper1 tsp (5ml) tamari or soy souce1 tsp (5ml) balsamic vinegar1 tsp (5ml) each of chopped fresh rosemary and oregano or 2 tsp (10ml) chopped fresh mixed herbs1/2 cup (125ml) fresh white bread crumbsMaldon or other coarse saltSeveral sprigs fresh rosemary or other herb1. Remove stems from mushrooms; finely chop. Finely chop 1/4 cup (50ml) almonds. Set caps and remaining almonds aside.2. Heat oil and butter in a small frying pan over medium heat until hot. Add onion and garlic; saute 2-3 min. Add chopped stems; saute 4-5 min or until much reduces in volume. Remove from heat, stir in pepper, tamari, vinegar, herbs and chopped almonds. Then stir in bread crumbs.3. Dividing among caps, firmly fill each one. Place 8 to 10 slivered almonds over filling. Mushrooms can be covered and refrigerated for up to half a day.4. Grill upright on hot barbeque for 3 to 5 minutes or until hot and mushrooms are partially cooked. Garnish each with a few salt flakes and tiny sprig of rosemary or chopped herb. Serve immediately.Makes 24 nibbles.