Giant stuffed mushrooms for dinner – just the ticket after a busy day!

Margaret’s Paleo Portobello Mushrooms 

Serves 2.

2 mushrooms per person
75 grams of almonds
75 grams of almond flour (ground almonds work just as well)
Few sprigs parsley
1 clove garlic, crushed
Olive oil, black pepper – to taste
Salad leaves

Wipe the mushrooms, don’t wash (or they go slimy). Blend the almonds, parsley and garlic together – you can do it in a good processor but if you prefer it a little more crunchy just give it a good mix together. Divide the mixture between each mushroom and drizzle with a little olive oil. Bake in a medium hot oven for about 15-18 minutes until the crust is golden and crunchy. Serve with salad leaves.

Crunchy, delicious and so easy to make. What’s not to love?