Cauliflower Stuffed Mushrooms

I was watching the last few football games of the year (terrible imo), and was in need of some serious snacks. So I whipped up some of these cauliflower stuffed mushrooms and had to share the recipe! This one goes out to all my vegetarian people out there.

INGREDIENTS:
1 head cauliflower
24 oz baby bella or button mushrooms
3 TBSP butter
Juice of ½ lemon
½ cup packed flat leaf parsley, minced
½ cup diced roasted red peppers
1 cup grated reggiano parmesan cheese
½ cup seasoned bread crumbs
2 eggs
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground black pepper
2 cloves minced garlic
½ cup panko bread crumbs
Zest of 1 lemon

Preheat your oven to 400F.

Clean the mushrooms and gently remove the stems. Place the mushrooms open side down on a baking sheet lined with parchment paper. Place them in the oven as it preheats for 10 minutes to remove the liquid. 

Break down the head of cauliflower into small florets. Add the florets and the mushroom stems to a food processor with the blade attachment and pulse until you’ve reached a rice like consistency. 

Melt 2 TBSP of butter in a large sauté pan over medium heat. Toss in the cauliflower and mushrooms grains and cook for about 7 minutes. Add everything to a mixing bowl and toss in the lemon juice, flat leaf parsley, roasted red peppers, ¾ cup of grated parmesan cheese, seasoned bread crumbs, eggs, dried oregano, salt, freshly ground black pepper, and garlic. Mix to combine and set aside.

Melt 1 TBSP of butter in a small pan and add in the panko bread crumbs. Toast for 2 minutes until golden. Finish by adding in the lemon zest.

Stuff each mushroom with the cauliflower stuffing and top with bread crumbs and a dusting of parmesan. Place on a foil lined baking sheet and Cook at 400F for 20 minutes until golden brown.

FOR THE CARNIVORES: Add in about a 2/3 cup of some crispy, crumbled bacon bits or browned sausage to the stuffing.