Stuffed Mushroom Topped with Special White Herb Sauce and Spicy Tomato Salsa


Serves 3

3 Large portobello mushrooms

1/4 Teaspoon of cumin

1/4 Teaspoon turmeric

Sea salt, to taste

Cayenne pepper, to taste

50g Baby tomatoes

1/4 small red onion, finely chopped

1/2 Teaspoon dried basil

White Herb Sauce

1/2 Tablespoon of spelt flour

Sea salt, to taste

1/4 Teaspoon basil

2 Tablespoons coconut milk

1 Tablespoon coconut oil

Pinch of cayenne pepper


Finely chop tomatoes and onions, place in a bowl adding turmeric, salt, cayenne, cumin and basil then mix together, combining all the flavours. Leave to marinate.

Heat a small pan on a medium heat then add salt and cayenne pepper. Add flour and stir until flour form into a ball. Add coconut milk stirring quickly with a whisk to form a smooth sauce consistency. Remove quickly from the heat to ensure sauce does not get too thick, if necessary add a touch more milk to keep it to a smooth sauce texture.Add basil and stir.

Heat a dry shallow pan and pan roast the mushrooms on both sides, approx 30 seconds each side until firm.

Fill the mushrooms with the white herb sauce, and top with tomato salsa.

Bake mushroom in the oven at 200C fan/gas 6.for 15 mins.

Serve with seasoned tri-colour quinoa and a fresh green salad.

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