Cauliflower cheese stuffed mushrooms
This cauliflower cheese stuffed mushrooms is lo-carb and can be low-cal if you use fat-free cheese. It’s gluten-free too. You van use any hard cheese you like – nutty , strong cheese work best such as matured Cheddar, Emmental or Gruyere. Serve it with a salad or a side dish with grilled steak, chicken or pork fillet.
Ingredients
Method
- Preheat the oven to 190°C.
- Blanch the cauliflower in boiling water or steam over boiling water for a couple of minutes. It should only be half-cooked.
- Rinse the cauliflower with cold water, then put them in a food processor and pulse for a few seconds.
- Add the stems of the mushrooms and the chopped spring onions. Season with salt pepper and pulse again, until you get a coarse texture.
- Add the grated cheese, minced garlic and the spices. You can add some chickpea or corn flour if you like, but it’s not necessary.
- Lightly oil a baking sheet. Fill the mushroom with the cauliflower cheese pushing the mixture down with a spoon.
- Bake for about 15 minutes or until golden.
- Serve warm with a pinch of paprika.