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Spinach, Basil and Cauliflower Rice Stuffed Portobello Mushrooms

PREPARATION

10 min(s)

COOKING

15 min(s)

TOTAL

25 min(s)

SERVES

1

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Ingredients


1 cup cauliflower (florets (approx 1/4 head of cauliflower))

6 portobello (or large field mushrooms)

1 tablespoon extra virgin olive oil

1 cup spinach (finely chopped)

1 teaspoon garlic (minced)

1/4 cup basil (fresh and finely chopped)

2 tablespoons nutritional yeast

Sea salt to taste

Black pepper to taste

Introduction

These stuffed mushrooms are super-simple and quick to make, delicious, healthy and sure to wow any audience.

Preparation

Preheat the oven to 400 degrees F or 200 degrees C.
Wash the mushrooms well and place them face up on a baking tray. Drizzle them with half the oil and season lightly with salt and pepper. Cook them in the oven for 15 minutes, draining or dispersing any juices if needed.
Meanwhile, grate the cauliflower or use a food processor until it resembles the texture of rice or couscous.
Heat the remaining oil in a frying pan over medium heat, then saute the cauliflower rice, garlic and spinach for a couple of minutes. Add the basil and nutritional yeast and remove from the heat. Season with salt and pepper.
When the mushrooms are cooked, remove them from the oven and carefully spoon in the cauliflower rice mixture.
Serve hot or warm with a side salad.
Detox Friendly
Dairy Free
Gluten Free
Vegan
Low Cholesterol