Stuffed Field Mushrooms with Cauliflower Rice

Stuffed Field Mushrooms with Cauliflower Rice

Blood Sugar: 4Servings: 4Preparation Time: 25minMeal Category: Lunch
Micronutrients:Vitamin AFolateCalcium

Macronutrients per 100g

Energy
82kcal
Sugar
4g
Fat
5g
Fiber
2g
Sat fat
1g
Protein
3g
Carbs
8g
Sodium
156mg

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.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
26% of RDI
Vitamin C
21% of RDI
Omega 3
1% of RDI
Vitamin A
52% of RDI
Calcium
29% of RDI
Folate
44% of RDI

Good to know

Don’t overprocess the cauliflower or it will turn to mush – just process it in split-second bursts. You can add a dollop of fresh ricotta cheese or labneh on top of each mushroom for a more substantial meal.

How to Prepare

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.

Good to Know

Don’t overprocess the cauliflower or it will turn to mush – just process it in split-second bursts. You can add a dollop of fresh ricotta cheese or labneh on top of each mushroom for a more substantial meal.

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