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Stuffed Mushrooms

An easy and delicious side for dinner that is packed with DOUBLE VEGGIES!! Perfect alongside some juicy steak.

What you need:
  • 4 Portobello cap mushrooms

  • 2 cups cauliflower rice

  • 1 leek, diced

  • ½ cup almonds, chopped roughly

  • ½ cup parsley, chopped

  • 3 Tbsp olive oil

How to make:
  • Preheat the oven to 180c
  • Take the stem out of the mushroom and spoon out the black gills. Lay them face down (so the inside is point up) on a baking tray and drizzle with 2 tablespoons of olive oil and sprinkle with salt and Siena. Bake for 20-25 minutes
  • Meanwhile combine the cauliflower, leek, almonds, parsley and 1 tablespoon olive oil in a bowl and mix to combine. Remove the mushrooms from the oven and drain any juice.
  • Add about 2-3 heaps spoonful’s of rice mix to each mushroom and bake for another 10-15 minutes or until cauliflower rice is golden.
  • Serve!

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