| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 4 large field mushrooms stemmed
- 1 tbsp tomato paste (no added sugar)
- 50 grams cherry tomatoes quartered
- 20 grams marinated artichoke hearts drained and chopped
- 50 grams Baby spinach
- 1/2 small red capsicum cut into thin strips
- 50 grams pitted Kalamata olives halved
- 4 tbsp sour cream
- 1 cup cheese grated
Ingredients
|
Instructions
- Remove the stems from the mushrooms. Place mushrooms in a baking dish, stem side up.
- Using a spoon, spread tomato paste across mushroom spores, ensuring even coverage.
- Layer baby spinach on, then all other ingredients, except cheese and sour cream.
- With a teaspoon, dollop small amounts of sour cream at even intervals across mushroom. Top with grated cheese.
- Bake in a preheated moderate oven for 30-40 minutes.
Recipe Notes
Serving suggestion: serve on a bed of spiced cauliflower rice or as a side to pan-fried chicken breast.
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