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.

Ingredients

  • Portobello Mushrooms (400.)
  • Cauliflower (1 medium)
  • Shallot
  • Garlic (2 cloves)
  • Olive Oil (4 tbsp)
  • Mascarpone (3 tbsp)
  • Thyme (1 sprig)
  • Chicken Stock (200ml)
  • Parmesan Cheese (55g)
  • Parsley (3 tbsp chopped)

Method

STEP 1
Preheat the oven to 180 degrees. Grate the cauliflower to make rice (using a food processor may be quicker and easier for this).

STEP 2
Finely chop the shallot and crush the garlic. Add to a frying pan with olive oil and saut� for 30 seconds.

STEP 3
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.

STEP 4
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.

STEP 5
Grate Parmesan cheese over the mushrooms and place under a medium grill until golden brown. To serve, garnish with parsley.