Servings: 4 · Prep Time: 15 mins · Cooking Time: 30 mins
Total Time: 45 mins
Salads & Starters | Lunch
This recipe works equally well as a starter or as a lunchtime sensation. Mushrooms are super healthy and many people even class them as a superfood. So what could be better for your wellbeing than combining mushrooms and cauliflower. Awesome flavour and super healthy.
- Portobello Mushrooms (400.)
- Cauliflower (1 medium)
- Garlic (2 cloves)
- Olive Oil (4 tbsp)
- Mascarpone (3 tbsp)
- Thyme (1 sprig)
- Chicken Stock (200ml)
- Parmesan Cheese (55g)
- Parsley (3 tbsp chopped)
Preheat the oven to 180 degrees. Grate the cauliflower to make rice (using a food processor may be quicker and easier for this).
Finely chop the shallot and crush the garlic. Add to a frying pan with olive oil and saut� for 30 seconds.
Add the cauliflower rice, and stir whilst adding the chicken stock. Simmer for approximately 5 minutes to reduce the water content. Then remove from the heat and add the mascarpone. The risotto mixture should hold together in a nice smooth consistency. Set aside the mixture.
Place the portobello mushrooms into an ovenproof dish and drizzle with olive oil and season with salt and pepper. Place in the oven for 5 minutes. Take out the oven, then add the cauliflower mixture on top of the mushrooms and cook in the oven for 20 minutes.
Grate Parmesan cheese over the mushrooms and place under a medium grill until golden brown. To serve, garnish with parsley.