Ingredients:
2 portobello mushrooms
1/3 head of cauliflower
1/3 tin of chick peas
2 table spoons on cottage cheese
2 tablespoons of coconut oil
1 tablespoon of pumpkin seeds (or any you have, pine nuts would be delicious)
3 large handfuls of spinach
Salt and pepper
Smoked paprika
Vegetable stock
5 sun dried tomatoes ( I didn't use these when I cooked it but it needs something salty and these would hit the spot!)
Method
1. Pre heat oven to 180 degrees.
2. Blend up the cauliflower till it resembles a Cous Cous like substance.
3. Transfer this to a boiling pan with the vegetable stock and boil till cooked (5 - 10 minutes)
4. Add the chick peas (mine are precooked so this is just to warm them) to the pan just before the cauliflower is cooked.
5. While the cauliflower is cooking, heat a frying pan and add a tablespoon of the coconut oil.
6. Once very hot, place the mushrooms in the pan, flipping after 2 minutes on either side. (I feel this step adds flavour)
7. While cooking, season with salt and pepper.
8. Remove the mushrooms from the heat and place on a tray ready for filling.
9. Take the cauliflower, season, and add in a half a tea spoon of smoked paprika and the sundried tomatoes, finely chopped. I also added fresh basil as I had it, feel free to add parsley or a similar herb.
10. Fill the mushrooms with the caulirice mix, add a tablespoon of cottage cheese to each and then sprinkle over the pumpkin seeds
11. Bake in the over for 10-20 minutes, depending on how well done you would like your mushroom.
12. Wilt the spinach slightly in a pan with a little coconut oil just before the mushrooms are done.
13. Plate up your meal with the spinach on the bottom and the mushrooms placed on top!