Spinach, Basil and Cauliflower Rice Stuffed Portobello Mushrooms
These stuffed mushrooms are super-simple and quick to make, delicious, healthy and sure to wow any audience.
|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.|