These mushroom cups are perfect vegetarian bites to serve as canapés or simply as part of a mezze platter to share amongst friends or family. With just a few ingredients, it provides flavour, nutrition and ease in the kitchen. It is sure to be a crowd pleaser!
Makes 12 cups
Preheated oven 170C
Ingredients
· 15 mini mushrooms cups, using 3 remaining for filling
· 2 tablespoons almond butter or 1 tablespoon almond butter and 1 tablespoon tahini
. ½ cup crushed almonds
· 1 crushed garlic finely chopped
· ½ cup finely chopped parsley or ¼ cup parsley and ¼ cup coriander chopped finely.
· ½ teaspoon cumin, ground
· Large pinch salt
· Large pinch pepper
· Optional: 3 teaspoons of good quality olive oil to sprinkle over the mushrooms once mushrooms are filled and ready to bake
Method for mushroom cup
While the oven is heating, prepare mushrooms by wiping each well
Carefully remove the stems, chop finely and place these into separate bowl, as these will be used as part of filling
Gently scrape where the stem was to create a deeper space to fill the mixture, and make sure the mushroom stays intact
Place the mushroom cups onto a baking tray lined with baking paper ready to be filled!
Method for filling
Chop the remaining 3 mushrooms finely and add these to bowl with stems
Add all remaining ingredients to the chopped mushrooms, and stir by hand until well combined
Using a teaspoon, scoop out the mushroom mixture and fill each mushroom. If you have remaining mixture and want to avoid discarding, simply add a small amount of buckwheat or coconut flour to form small bite sized balls. These can be cooked in the oven with the cups
Carefully sprinkle olive oil over and bake until brown for approx. 15-20mins or until golden
Remove and while warm, place a few herb leaves over for colour and decoration.
A delicious addition is to side these with a green salsa recipe from page 106, appropriate while on a detox diet.
Serve and enjoy!
