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 soy sauce
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.