STUFFED BABY BELLA MUSHROOMS
SERVES 8 MUSHROOMS
8 mushrooms
FOR THE FILLING
1/2 large head cauliflower (14 oz./400 g)
3/4 cup (200 ml) non-dairy milk
3 garlic cloves
3 tbsp. nutritional yeast
2 tsp. salt
1 handful baby spinach
8 large baby Bella mushrooms
3 tsp. olive oil
3 balls vegan mozzarella, shredded
NUTRITIONAL VALUES
Calories: 108kcal
Fat: 4.1g (0.3g S.Fat)
Carbs: 14.8g
Protein: 6.4g
Sugar: 4.5g
Sodium: 700mg
METHOD
Cut the cauliflower into florets for the filling and cook for 10 minutes in plenty of water over medium heat.
Transfer the cauliflower to a blender and blend until smooth. Purée the milk, garlic, nutritional yeast, and salt. In a saucepan, combine the purée and spinach and bring to a boil. Cook for 5 minutes.
Remove the stems from the mushrooms and finely chop them before adding them to the filling. Brush the mushrooms with oil, then stuff them with the vegan mozzarella.
Cook the mushrooms for 20 to 25 minutes over indirect heat with the lid closed.
Transfer the cauliflower to a blender and blend until smooth. Purée the milk, garlic, nutritional yeast, and salt. In a saucepan, combine the purée and spinach and bring to a boil. Cook for 5 minutes.
Remove the stems from the mushrooms and finely chop them before adding them to the filling. Brush the mushrooms with oil, then stuff them with the vegan mozzarella.
Cook the mushrooms for 20 to 25 minutes over indirect heat with the lid closed.
