As I was going through my fridge today making a salad for dinner I found some ingredients which needed to be used up. Mushrooms. I decided I wanted to do stuffed mushrooms but as my husband and myself tend to eat too many carbs in a day, I thought I would give them a healthier and different spin using riced cauliflower instead of bread crumbs.
What you will need:
1 dozen good size button mushrooms
1/4 cup – 1/2 cup riced cauliflower
1/4 red onion
~1 tsp garlic powder or 1 – 2 cloves garlic, crushed
salt & pepper to taste
red chili flakes to taste (optional)
Pre-heat your oven to 350 F.
Clean your mushrooms. (I peel the outer skin off my mushrooms rather than washing them. It was something I was shown as a teenager and have never forgotten. It apparently keeps the mushrooms from soaking up the water.)
Cut off the bottom tip of the stem and throw away. Break off the stem and set aside for future use. Put your mushroom caps in a small baking pan stem side facing up.
Cut up the mushroom stems and onion very fine. (Since I don’t have the greatest of knife skills yet, I used my Pampered Chef Manual Food Chopper to get the results I wanted without spending quite a while chopping.)
Heat up your fry pan for 1-2 minutes over medium heat. Add your riced cauliflower and let cook for about a minute, stirring occasionally to keep from sticking. Add your chopped onions and mushroom stems. If you are using real garlic, add it now. Let cook for approximately 2-3 minutes, stirring occasionally. If you find it starts to stick, add a little bit of water. Add the garlic powder, salt and pepper then stir. Sprinkle the cheese on top and let cook without stirring until the cheese starts to melt (probably 30 seconds – 1 minute). Add the chili flakes (if using). Stir and then fill your mushroom caps with the mixture. Bake at 350 F for approximately 15 – 20 minutes. The mushroom cap should be soft but not so soft you cannot pick it up.
If you try this recipe I would love to hear what you would think and if you changed anything. You can try changing the flavour profile by changing the spices or the type of cheese to be something you like. You could even add re-hydrated sundried tomatoes chopped up and feta cheese for a Mediterranean flare.
To me, cooking has always been a chance to be creative. I am not a chef, not even close. When it comes to leftovers, I just cook according to what I have. I look up recipes all the time. If I don’t have an ingredient I then look up substitutions for that ingredient. When my children were little they always asked at some point in the afternoon what was for dinner. On the days where I was being creative, I would answer Mommy Surprise. They still remember that.