Stuffed mushrooms with fragrant cauliflower rice

Prep Time:

20 Minutes

Cook Time:

1 hour

Serves:

5-6

Level:

Intermediate

About the Recipe

Here's a dish to impress the vegetarians with! You can easily tone down the spices to appease the more fussy eaters.

10-12 Portobello mushrooms (big mushrooms)

half a cauliflower

2T olive oil

1 medium brown onion, finely chopped

1 garlic clove, crushed

1/4c chopped cashews

2t curry powder

1t turmeric

1/2t paprika

1T soy sauce

100g spinach

1/2t parsley

1T mint (can use fresh herbs too)

1t grated lemon zest

salt and pepper to season

ricotta and lemon juice to serve

Preheat oven to 180 degrees Celsius.
Finely dice the mushroom stems (or a couple of extra mushrooms) and set aside.
In batches, pulse the raw cauliflower in a food processor in short bursts to make a rice like texture (don't over process otherwise the cauli will go mushy).
Heat 1T of oil in a large frying pan/wok over medium heat. Sauté the onion, garlic and stems until soft. Add the cauli rice, cashews and spices. Cook for about 5mins, stirring regularly.
Add the soy sauce, then toss in the spinach, herbs and lemon zest. Season with salt and pepper.
Fill each mushroom with the filling, pressing firmly into a mound. Add as much as you can, the mixture should stick together.
Drizzle olive oil over the tops and bake for 30mins. Add a dollop of ricotta to serve, with a drizzle of lemon juice.