A Pub favourite! Potato piled with meat, cheese and sour creme – that is most of the food groups right?! Well these potato skins hit the only food group we need! Fruits and vegetables! These are super savoury and I think you will enjoy them – make them for a pub themed night.
Serves: 1-3 people Yields: 6 stuffed mushrooms
Calories: 617 Macronutrient Ratio (Carb/Protein/Fat): 69.4/10.8/19.8
Prep Time: 30-60 minutes
- Food Processor
- Dehydrator (4-6 hours at 115 °F)
- 3-4 cups of cauliflower (about 1/2 of a head – each mushroom will get 1/2-1/3 cup of cauliflower mash)
- 1 young coconut
- 6 portabello mushroms
- 1/4 cup of sundried tomatoes
- green onion to taste
- 1 lemon, juiced (1-2 tbsp of juice)
- 1/4 cup of dried mango
- 1 tbsp of cumin
- Start by cleaning the inside of the mushrooms by scooping it out with a spoon; hollow it out. (You can also start at step 7)
- Now blend the young coconut meat with some coconut water to bring it to a smooth consistency; thick but can still pour it.
- Set aside about 1/3 cup, or 1/4 of the of the blended coconut, whichever is more. Into the remaining coconut in the blender, add the dried mango and cumin; this adds a cheese flavour.
- Now make the “cheezy” cauliflower mash. In a food processor, pulse approximately 1/2 of a head of cauliflower. Add 1/2 of the pulsed cauliflower to the blender if it is a vitamix, and blend it smoother. Otherwise add the cheezy sauce to the food processor and further process the cauliflower. Make it smooth like mashed potatoes, but do not over process.
- Add the finished cauliflower mash to the mushroom tops and dehydrate 4-6 hours at 115 °F. Keep in mind the cauliflower will get smaller inside of the mushroom, so don’t be afraid to over stuff it a bit.
- While the skins are dehydrating, all that is needed to be made is sour kreme and Facon bits. Juice the lemon and add some juice to the remaining coconut you saved, stir it up – do not add too much lemon or it will be too tangy, 1-2 tbsp of juice is good. If the coconut is now too thin, it will thicken in the fridge.
- To make the Facon bits, a dry blender is needed, so dry the blender out and let it sit for a few hours. Alternatively if you start with a dry blender when making the recipe, this can be the first step.
- Lastly, before removing from the dehydrator and topping, chop some green onion. Then top the potato skins with the sour kreme, Facon bits, and green onion.
- Enjoy alongside the burger or deep-dried cauliflower wings from my book, plus a nice simple salad.