Directions

• Preheat the oven at 375 degrees
• Separate the mushrooms from its stems and use the back of a small dessert spoon to scrape off the fibre from inside the mushroom caps in order to create more room for stuffing
• Be gentle while scraping off the insides.. try not to break the cap into half (See video for demonstration)
• Chop the mushroom stems into small pieces and keep aside
• Now grind the almonds using a blender and add in 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried basil leaves and 1/4th teaspoon of ginger powder
• Mix well, set aside
• In an empty bowl mix the mayonnaise and coconut cream, add in a pinch of salt, mix well set aside
• Heat a skillet and add in a teaspoon of olive oil to it
• Add in the mushroom caps base side down first
• Cook for approximately a minute
• Add in the juice of lemon and 1/2 teaspoon black pepper to the caps
• Just give the skillet a light tug and avoid using a spatula to prevent the caps from breaking
• After about a minute flip the mushroom caps gently and cook for another 30 seconds
• Make sure you don’t burn the mushrooms
• Remove from skillet and set aside
• Add in another 1.5 teaspoons of olive oil to the same skillet, and add minced garlic and the finely chopped onion
• Cook until the onions are translucent and add in the chopped mushrooms thereafter
• Next add in salt as per taste, 1/2 teaspoon of black pepper and 1/2 teaspoon of dried thyme leaves
• Cook for another minute or until the mushrooms are tender and add in the almond meal thereafter
• Again cook for a further minute and add in the lightly whisked egg
• Cook for a further 40 seconds and add in the mayo+coconut cream mixture
• Lastly cook for a final minute and turn off the gas
• Spoon in the mixture into the mushroom caps and place them on a baking pan lined with a sheet of parchment paper
• Garnish with feta cheese (optional)
• Bake for 15 minutes
• Let cool
• Garnish with chopped coriander leaves
• Devour!