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Cauliflower Gremolata Stuffed Mushrooms |  Vegetable Day

Makes 4 servings - uses 6 oz of your daily vegetable allowance

Ingredients
Print
  • 8 oz package baby bella mushrooms,stems removed
  • 1 head cauliflower, core removed, chopped
  • 1 lemon rind, grated
  • ¼ cup Italian parsley (flat leaf), minced
  • 1 heaping tsp garlic, minced
  • 1 tsp salt
  • ground black pepper
  • PAM or other zero-calorie cooking spray
Directions
  • preheat oven to 350⁰
  • steam cauliflower until tender
  • while cauliflower is steaming, make gremolata:
    • in a bowl combine lemon rind, garlic, parsley and salt
    • set aside
  • purée cauliflower until mashed
  • mix in pepper, to taste
  • mix in gremolata
  • spray PAM on a baking dish or pie plate
  • fill mushroom caps with cauliflower mixture and place in baking dish
  • dust stuffed mushroom caps with lemon zest
  • bake for 20 minutes
  • enjoy!
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