DESCRIPTION:
I’m excited to share with you one of my favorite recipes, that’s free from grains, dairy, gluten and uses the most nourishing ingredients, such as cauliflower, parsnips, carrots, corn and mushrooms. Not only is it low in calorie density, but it’s filling and absolutely delicious. It’s almost like a soufflé in a mushroom.
INGREDIENTS:
1 medium head cauliflower, chopped
2 medium size parsnip, peeled & chopped
2 carrots, peeled an chopped
1 1/2 cups roasted corn
4-5 large Portobello mushrooms, gills removed
5-7 cloves garlic, or more to taste
2 Tablespoons Benson’s salt-free seasoning, or your favorite
3 Tablespoons unfortified nutritional yeast
1 Tablespoon lemon pepper, or more to taste
1 Tablespoon Spanish Smoked Paprika, optional
Cayenne pepper, optional
PREPARATION:
1-Steam your cauliflower for 7 minutes and add to your food processor fitted with an “S” blade. Pulse to breakdown the cauliflower.
2-Steam your parsnip, garlic and carrots for 7 minutes. Add to food processor and blend with cauliflower. You want a “mash potato” consistency.
3-To this mixture add your spices and mix until everything is incorporated. Taste and adjust seasoning.
4-Add the mixture to a bowl.
5-Add corn to the mixture and mix.
5-Remove the Gills from the mushrooms being careful not to break the shape of the mushrooms. Now stuff them with cauliflower mixture. Sprinkle the tops with some nutritional yeast.
6-Place mushrooms in your air fryer, set temperature at 400 degrees for 20 minutes. I like to drizzle smoked hickory balsamic, from California Balsamics across the top. Enjoy
CHEF’S NOTE:
Check out my YouTube video to see how I make these:
https://youtu.be/nQyoHcZ1saE
