Portobello mushroom boats with cauliflower puree

In this delicious recipe, creamy cauliflower puree is served over hot roasted Portobello mushrooms and sprinkled with fresh chives. It's a comforting, warming, and nourishing dish. Pair this recipe with a fresh salad of your choice and you'll have a fabulous dinner that you can enjoy alone or with family and friends.

Portobello mushrooms (and other mushrooms like crimini) are excellent for strengthening the immune system and can significantly reduce the risk of colds, flu , ear infections, bronchitis, swollen glands, sore throats, and chronic infections. They have also been shown to slow or prevent the appearance of tumors in the body. These mushrooms are a good source of vitamins E, B12, and D, and minerals like zinc, selenium, iron, and calcium.

Cauliflower contains the trace element boron, which is known to support the endocrine system—yet cauliflower gets more attention for its goitrogens. Cauliflower does the exact opposite of what it claims—it helps the thyroid and the rest of the endocrine system (including the hypothalamus and adrenal glands) protect themselves from the viruses that are really behind problems like thyroiditis.

Ingredients:

• 6-8 large Portobello mushrooms;
• 1 tsp dried oregano ;
• 600 g cauliflower, cut into florets;
• 1 clove of garlic, finely chopped;
• 1/4 tsp chives, finely chopped + more for garnish;
• 3-4 tablespoons unsweetened almond milk;
• Sea salt and black pepper to taste.

Method of preparation:

Preheat the oven to 190°C. Line a baking tray with baking paper and arrange the Portobello mushrooms on it, cap side down. Sprinkle with dried oregano , sea salt and black pepper . Bake in the oven for 20-25 minutes until tender.

While the mushrooms are roasting, place a medium saucepan on the stove and add about an inch of water and a steamer basket. Add the cauliflower, cover, and cook until tender, about 15-20 minutes. Set aside.

Place the cauliflower in a food processor along with the garlic, onion, almond milk, sea salt , and black pepper . Blend until smooth.

Remove the mushrooms from the oven and fill them with the cauliflower puree. Sprinkle with chives or chives on top. Serve immediately.

Serving size for 3-4 people.