Pre-heat oven to 190°C.
Gently clean the mushrooms and remove the stems. Use a small teaspoon to remove the insides without damaging the mushroom caps. Lightly brush each mushroom with olive oil on the outside.
Finely chop the sun-dried tomatoes, mint and parsley leaves.
In a large mixing bowl, gently mix the California Raisins, tomatoes, mint and parsley leaves, almond flour, maca powder and olive oil. Lightly season with salt and pepper.
Stuff the California Raisin and herb mixture into the mushroom caps and bake for 15 minutes or until an internal temperature of 180°C is reached.
Mushroom caps with uniform size will provide even baking.
Sprinkle more maca powder and almond flour when serving at room temperature.
For a vegetarian version, use parmesan cheese instead of maca powder for added flavour.
Ingredients
Directions
Pre-heat oven to 190°C.
Gently clean the mushrooms and remove the stems. Use a small teaspoon to remove the insides without damaging the mushroom caps. Lightly brush each mushroom with olive oil on the outside.
Finely chop the sun-dried tomatoes, mint and parsley leaves.
In a large mixing bowl, gently mix the California Raisins, tomatoes, mint and parsley leaves, almond flour, maca powder and olive oil. Lightly season with salt and pepper.
Stuff the California Raisin and herb mixture into the mushroom caps and bake for 15 minutes or until an internal temperature of 180°C is reached.
Mushroom caps with uniform size will provide even baking.
Sprinkle more maca powder and almond flour when serving at room temperature.
For a vegetarian version, use parmesan cheese instead of maca powder for added flavour.