This delicious dish is ideal for people who want a break from eggs for breakfast. They can also be used as a tasty snack or a delicious starter when entertaining. Beware they are moorish!

Select large flat filed mushrooms if you can find them, if not larger button mushrooms will also work.

This recipe may look a little fancy, however they are super easy to make. You can do the preparation the night before and just pop the tray straight into the oven in the morning so they can cook while you are getting ready for work. You can also cook them the night before and re-heat in the morning.

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 Ingredients

2.5 cups of almonds (you can also use macadamia nuts)
1 medium brown onion, diced
2 tbsp of olive oil (for the filling)
170gm jar of artichoke hearts (check the carbohydrate content as these vary, select the lowest carb content)
1 clove of garlic, crushed
Zest of one lemon
2/3 tsp of sea salt
Freshly ground black pepper
6-8 large field mushrooms, wiped clean and stems removed
1 tbsp of olive oil for cooking
Fresh parsley, chopped
2 large handfuls of wilted spinach

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Method

Soak almonds in filtered water for a couple of hours (this is not essential but does help to achieve a smooth and creamy consistency)

Preheat the oven to 180 degrees C

Grease a flat baking tray with olive oil

Saute onion in olive oil over a medium heat until soft and golden

Drain the nuts and rinse thoroughly under running water

Place almonds, cooked onion, artichokes (drained), garlic, lemon zest, salt, pepper and olive oil in a food processor and blend to a smooth, creamy paste

Fill mushroom cups with a generous spoonful of artichoke paste each and place on the pre-prepared tray

Bake in the oven for 20-30 minutes until mushroom are soft and tops are golden

Serve with lots of wilted spinach and garnish with fresh parsley