CAULIFLOWER STUFFED PORTOBELLOS

#FOOD

Cauliflower Stuffed Portobello’s

(Easily converted to a Vegan Recipe)

Ingredients:

4 Portobello mushroom caps

2 Tbsp. olive oil

1 Tbsp. oregano

1 Head of cauliflower, cut into florets (or 1- 1lb bag of frozen cauliflower florets)

2 Tbsp. butter (can use vegan butter)

3 Cloves of roasted garlic

2 Tbsp. fresh chopped chives

salt and pepper to taste

Instructions:

- Preheat oven to 425 degrees.

- Brush the mushroom caps with olive oil on both sides

- Sprinkle with oregano and salt and pepper.

- Roast in oven for 15 minutes, turn over and roast for an additional 15 minutes.

(While mushrooms are roasting, prepare the mashed cauliflower.)

- For the mashed cauliflower, bring a large pot of water to a boil, add cauliflower florets. Cook for about 6 minutes, or until soft.

- Once cauliflower is finished cooking, drain well, pat between several layers of paper towels until very dry. Place in a large mixing bowl.

- Add butter and garlic.

- With an immersion blender or potato masher, combine until creamy.

- Season with salt & pepper and stir in fresh chives.

Spoon cauliflower mixture on to the Portobello mushroom and return to oven for 10 minutes or until cauliflower is lightly browned.

Enjoy!

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