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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 large portobello mushrooms
  • 1 cup cauliflower florets
  • 1 clove of garlic minced
  • 3 spring onions chopped
  • ½ cup grated cheese of your choice
  • Pinch of nutmeg
  • Pinch of cayenne or paprika
  • Salt & pepper

Method
 

  1. Preheat the oven to 190°C.
  2. Blanch the cauliflower in boiling water or steam over boiling water for a couple of minutes. It should only be half-cooked.
  3. Rinse the cauliflower with cold water, then put them in a food processor and pulse for a few seconds.
  4. Add the stems of the mushrooms and the chopped spring onions. Season with salt pepper and pulse again, until you get a coarse texture.
  5. 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.
  6. Lightly oil a baking sheet. Fill the mushroom with the cauliflower cheese pushing the mixture down with a spoon.
  7. Bake for about 15 minutes or until golden.
  8. Serve warm with a pinch of paprika.