These cauliflower-stuffed mushrooms are made with leftover cauli-mash – and are a delicious low carb side dish or vegetarian appetizer!
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This recipe is great if you have any leftover Cauliflower Mash. You only need a cup-full, and you've got yourself the base for a really tasty dish – it's almost like a soufflé in a mushroom! There are lots of great add-ins and variations to try too, so keep reading for more ideas!
And check out these great recipes that use cauliflower mash!
How to Make Cauliflower-Stuffed Mushrooms
Separate two eggs, then mix the egg yolks, cauliflower mash, and some heavy cream together.
If you're planning on adding any extra ingredients, do it now! Here are some suggestions:
- minced garlic
- shredded cheese
- cooked and crumbled bacon
- chopped fresh herbs
- wholegrain mustard
A lot will depend on whether the cauli mash was flavored originally. If you use leftover cheesy cauliflower mash (recipe coming soon!) – you might not need any additions!
Season generously with salt and pepper. In a separate bowl, whisk the egg whites until stiff peaks form.
Carefully fold the egg whites into the cauliflower mixture.
Remove the stalks from four large portabella mushrooms, and place them on a small baking sheet. Divide the stuffing mixture between the mushrooms.
Bake in a preheated oven until the stuffing has puffed up and has turned golden brown on top.
Drain the mushrooms on paper towels (they will have released some juices), then serve, garnished with fresh chives.
The filling is light and airy, and is a fantastic contrast to the almost meaty mushrooms!
Low Carb Cauliflower Stuffed Mushrooms
These cauliflower-stuffed mushrooms are made with leftover cauli-mash - and are a delicious low carb side dish or vegetarian appetizer!
- 2 eggs, separated
- 1 cup cooked cauliflower mash
- 1 tbs heavy cream
- salt and pepper
- 4 portabella mushrooms, stalks removed
- fresh chives, for garnish
- Preheat the oven to 400F (200C).
- Mix the egg yolks, cauliflower mash, and heavy cream together. Season generously with salt and pepper.
- In a separate bowl, whisk the egg whites until stiff peaks form, then carefully fold them into the cauliflower mixture.
- Place the mushrooms on a small baking sheet. Divide the stuffing mixture between the mushrooms.
- Bake for about 10-15 minutes, or until the stuffing has puffed up and has turned golden brown on top.
- Drain the mushrooms on paper towels (they will have released some juices), then serve, garnished with fresh chives.
6g net carbs per serving of two mushrooms.
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Nutrition InformationYield 2 Serving Size 2 mushrooms
Amount Per Serving Calories 294Total Fat 7gSaturated Fat 3gCholesterol 173mgSodium 148mgCarbohydrates 10gNet Carbohydrates 6gFiber 4gSugar 6gProtein 11g
Monday 4th of October 2021
So quick, so easy (as I had some leftover cauliflower mash) and the taste was to die for Thank you for sharing this recipe, it’s a keeper
Monday 4th of October 2021
You are very welcome!