Prep Time: 30 minutes | Cook Time: 35 minutes | Serves: 4-6
Stuffed mushrooms get a low carb make over swapping out bread crumbs for cauliflower rice. Load up your filling with lots of dark leafy greens for extra nutrition. These are a perfect one serving plant based entree or use small button mushrooms for an appetizer or party snack portion. I like to top them with a generous dollop of pesto.
These mushrooms are gluten, dairy and vegan- but feel free to add in some ground grass fed beef or turkey.
Ingredients
- 2 Tablespoons coconut oil or avocado oil
- 4 large or 6 medium sized portabella mushroom caps, stems removed and cleaned
- salt and fresh ground pepper
- 1 small onion, minced
- 2 cloves garlic, chopped
- 1 small head cauliflower, grated finely
- 2 teaspoon thyme leaf, chopped
- 1 teaspoon natural salt
- 2 cups leafy greens- ( I used spinach & mustard greens), chopped
- 1 handful fresh parsley, chopped
- 1/2 cup hemp seeds or walnuts, chopped
- Method
- Preheat oven to 400 degrees.
- Place prepared mushroom caps and place stem side up on a sheet pan lined with parchment paper. Drizzle tops of mushrooms with 1 tablespoon oil and season with salt and pepper.
- Bake mushrooms in oven for 10-12 minutes until they begin to let out water and start to brown slightly around the edges. Remove mushrooms from the oven and set aside. Drain excess water from mushroom caps.
- Preheat medium saute pan over medium heat. Add oil, onion, garlic to pan and saute for 3-4 minutes until onions begin to soften. Add grated cauliflower, thyme and salt, saute for 2-3 minutes.
- Gradually add in chopped greens until they are all incorporated. Add 1-2 tablespoons of water to pan, cover with lid and turn heat to medium-low, cook for 5 minutes until greens are wilted.
- Remove lid and add fresh parsley and 1/4 cup of hemp seeds. Taste and add extra seasonings as needed.
- Divide filling evenly among mushroom caps. Sprinkle extra hemp seeds on top .
- Bake mushrooms uncovered for 15-20 minutes until the caps are softened and filling is hot.
- Serve as is or with a dollop of your favorite pesto.
Variations:
Substitute chopped leafy greens for minced broccoli.