Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
Nut Free
Very tasty mushrooms, tangy lemon and garlic with that lovely coriander through it.
These make a fabulous breakfast.
A great entree, or vegetarian main dish or serve as a side dish to your main meal.
Makes: 4 mushrooms
Prep time: 10 mins
Cooking time: 10 mins
Ingredients
- 4 large portobello mushrooms
- 4 tbsp coconut oil
- 100 mls water
- 1 coconut amines
- 1 tsp honey
- 2 cloves garlic, crushed
- juice of 1/2 lemon or lime
- 2 tbsp coriander, chopped
- 2 spring onions, finely chopped
- 1 tbsp extra coriander to garnish
- salt and pepper
Method
- Preheat grill
- Pull stalks off mushrooms, chop finely and set aside.
- Place mushroom cups on an oiled baking dish, standing on stalk side.
- Brush with coconut oil, sprinkle with salt and pepper and grill 10 mins. or longer (depending on size), until cooked
- While grilling, place all other ingredients (except garnishing coriander) into a frying pan with the rest of the oil.
- Add juice from mushrooms in baking dish and bring to the boil, cooking until reduced by half, about 15 minutes.
- Place mushroom cups onto serving dish and fill with mixture.
- Garnish with extra coriander.
Notes
These make a fabulous breakfast.
These can be served with a meat dish, as an entree or as a vegetarian main dish.
Smaller mushrooms can be used, and served on a platter for a buffet style dinner.
