Stuffed Field Mushrooms with Cauliflower rice

The yummiest most wholesome, soul warming way to fall back in love with vegetables all over again!

SERVES 4

INGREDIENTS

• 4 field mushrooms
• 4 slices of prosciutto
• 500g cauliflower rice
• 1/2 onion, diced
• 1tsp garlic
• 2tbs olive oil
• 1/4 cup slithered almonds
• 2tsp curry powder
• 1 tsp ground turmeric
• 1tsp smoked paprika
• 1/4 cup currants
• 1tbs tamari sauce
• 1/4 cup coriander, optional
• 1/4 cup flat leaf parsley, optional

METHOD

1. Heat 1tbs of olive oil over medium heat in a fry pan, stem and peel the mushrooms and add them to the pan and cover with pepper and salt
2. Once the mushrooms are done, set them aside and use the pan for the filing
3. Fry off the slices of prosciutto first and then set aside
4. Add a little more oil and garlic and the cauliflower rice. Allow it to fry off and get a little colour to it and than add the spices
5. Add the tamari sauce and currants
6. In a seperate pan fry off the almond and allow a little colour to bring out the nuttiness
7. Add the nuts to the filling as well as the fresh herbs
8. Remove from the heat and cut the prosciutto and stir it through the filling
9. Plate up the mushrooms and add the filling and top off with a little tamari sauce

CALORIES PER SERVE = 246

PRO 7.3G

CARBS 23.2G

FATS 10.8G