These delicious mushrooms will keep you going all day. They can be made the night before and then popped in the oven while you are getting ready for work. They are protein packed and high in B12 to give an extra boost of energy in the morning.

 Ingredients

4 large field mushrooms
250gm chicken mince (organic if possible)
1/2 medium sized cauliflower, grated in a food processor
2 brown onions, diced
2 cloves of garlic, crushed
Olive oil
1/2 cup of pine nuts
1 cup of walnuts, chopped
1/2 bunch of parsley, finely chopped
1/2 bunch of thyme, leaves stripped from stems
Sea salt and freshly ground black pepper

Method

Heat olive oil in a large saucepan over medium heat, add garlic and onions and saute until onions start to soften.

Add in grated cauliflower and stir, cook for 15 minutes over medium heat, stirring to make sure it doesn’t stick on the bottom of the pan.

While cauliflower is cooking, prepare your mushrooms. Brush them with a damp paper towel to remove any dirt. Remove the stalks (if large enough these can be diced and added to the cauliflower)

Drizzle a roasting dish with olive oil and lay out mushrooms.

Preheat the oven to 180 degrees

After the cauliflower has been cooking for around 15minutes, add in the pine nuts, parsley and thyme, cook for a further 5 minutes and then set aside.

Heat olive oil in another large saucepan over medium heat, add chicken mince an saute until broken down and starting to brown.

Take off the heat, drain away some of the excess liquid then add cooked chicken to the cauliflower mixture and combine thoroughly. Grind in a generous amount of black pepper and sea salt to taste.

Spoon mixture into mushrooms, using your hands to shape the topping. If field mushrooms are a little lopsided and are falling to one side in the roasting dish you can prop them up with tooth picks to make sure they don’t lose their contents during cooking. (Make sure to remove toothpicks before serving.)

Once mushrooms have been stuffed, drizzle each one with a little olive oil.

Cook in the oven for 20 minutes or until mushroom are cooked.

Serve with baby spinach leaves.

Bon appetite!