I have progressed to the point that I can walk and talk at the same time so I’ve spent our last couple of sessions trying to get M(37) to believe that cauliflower rice is a MUST HAVE, and so is cashew cream. In the interest of furthering my points, I baked up some stuffed portabella mushrooms last night – they are lovely! Mommy was my consultant and also helped me with the oven since you can’t fit 4 portabellas in a toaster oven. At least not my toaster oven. I’m not sure what’s in my panko – that’s what makes the tops all nice and brown – but the rest of this is dairy free and eggless, so if you have any concerns about your panko, forgo it and just sprinkle some almonds on top or something. Aren’t you impressed that I resisted my natural impulse to add Greek yogurt and/or cottage cheese? The cashew cream does the binding. I wanted to try a savory version – mine turned out like ranch dressing. Yum! And in case you’re like, cashew cream, what? I’ll likely make sure you know how to make this non-dairy delight on Friday.
Cauliflower, Peas & Sun Dried Tomatoes
Dairy and Egg Free
Line a large baking sheet with foil and lightly grease it. Preheat your oven to 450 – you can do this midway in your preparation.
- 4 Portabella mushrooms
- 1.5 c peas (defrosted and dried, if frozen)
- sun dried tomatoes (enough for sprinkling)
for the cauliflower:
- 2 c cauliflower, riced
- ¾ +1/8 cashew cream
- about 1 tbsp “exciting” vinegar
- dash of garlic powder
- salt and pepper
- 1 tbsp panko
for the panko topping:
- ½ c panko
- ½ tbsp. coconut oil
- salt and pepper
- Old Bay seasoning, for sprinkling on top
Clean your mushrooms. (I am purposefully vague here – I’ve heard that you’re supposed to wipe your mushrooms with a clean cloth, but I can’t stand it and insist on washing everything under the faucet. This might make you cringe if you are a chef. I apologize. I am also the girl who thinks manufacturers are largely “just kidding” when they mark a garment as “Dry Clean Only.”) Scrape the gills out with a spoon.
Mix the savory cashew cream up. I used Trader Joe’s “muscat champagne” vinegar or something – if you have no “exciting” vinegar like this I would just squirt some Italian dressing in there and call it a day. If you haven’t figured this out yet, cooking with me is not an exact science. Mix the cashew cream into the cauliflower. Add 1 tbsp of panko and mix some more.
Defrost your peas and dry them. I think spinach would be nice, too – just make sure to squeeze as much water out as you can. Snip your bag of sun dried tomatoes open – these add a little zip.
Stir the panko, coconut oil, salt and pepper together. Now you’re ready to stuff!
Place the 4 caps on your baking sheet with the “bowl” up. Divide the toppings and layer each with peas + tomatoes + cauliflower + panko. Finish by lightly dusting with Old Bay seasoning. If you want a non-vegetarian option I think some crab meat mixed in to the cauliflower would be lovely. Bake at 450 for 25 minutes. Keep an eye on them, though – your oven might be different. They should be nicely browned. Let them cool slightly and then enjoy your meal.