Stuffed Field Mushrooms with Cauliflower Rice

Ingredients

• 500g / 17.64oz roughly chopped Cauliflower
• 2 tbsp Extra virgin olive oil
• 1 finely chopped Onion
• 1 crushed Garlic clove
• 35g / 1.23oz chopped Cashews
• 40g / 1.41oz Currants
• 2 tsp Curry powder
• 1 tsp Ground turmeric
• 0.5 tsp Smoked paprika
• 1 tbsp Tamari
• 100g / 3.53oz Baby spinach
• 0.5 cup roughly chopped Coriander leaves
• 0.5 cup roughly chopped Flat-leaf parsley leaves
• 0.25 cup chopped Mint leaves
• 1 tsp Grated lemon zest
• 0.25 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 8 Field mushrooms

Preparation

1. Preheat the oven to 180°C (356°F).
2. Process 500g (17.64oz) roughly chopped Cauliflower in a food processor in short bursts until rice-like.
3. Heat 1 tbsp Extra virgin olive oil in a large frying pan over medium heat. Sauté 1 finely chopped Onion, 1 crushed Garlic clove, and finely diced mushroom stems until soft.
4. Add the processed Cauliflower, 35g (1.23oz) chopped Cashews, 40g (1.41oz) Currants, 2 tsp Curry powder, 1 tsp Ground turmeric, and 0.5 tsp Smoked paprika. Cook, stirring, for 5 minutes.
5. Pour in 1 tbsp Tamari, then toss in 100g (3.53oz) Baby spinach, 0.5 cup roughly chopped Coriander leaves, 0.5 cup roughly chopped Flat-leaf parsley leaves, 0.25 cup chopped Mint leaves, and 1 tsp Grated lemon zest. Season with 0.25 tsp Salt and 0.5 tsp Freshly ground black pepper.
6. Fill 8 Field mushrooms with the cauliflower rice mixture, pressing firmly into a mound.
7. Drizzle the remaining 1 tbsp Extra virgin olive oil over the mushrooms and bake for 30 minutes or until softened and golden. Serve hot or cold.