Stuffed Mushrooms

These mushrooms are absolutely delicious, can be prepared the day before and are great heated up as leftovers for lunch.

Ingredients
Serves 2

• 4 large field mushrooms
• 4 spears of asparagus
• 1 small zucchini
• 1 tsp thyme leaves
• 1 cloved crushed garlic
• ½ Onion, diced
• 1 cup tomato passarta (I normally make this myself in large batches or if in a rush buy plain passarta)
• ½ cup sundried tomatoes (or 3 for each mushroom)
• 4 heaped tables spoons cottage cheese or cashew cheese if dairy free

Method

• Preheat oven to 180 degrees
• Peel skin off mushrooms and removed the stem
• Dice the mushroom stems, zucchini and asparagus
• In a fry pan with oil (coconut, butter or ghee) sautéed garlic and onion until soft
• Add diced mushroom stems, asparagus, zucchini and thyme
• Sauté until soft
• Fill each mushroom with a heaped tablespoon of cheese
• Paint outside of the field mushrooms with oil
• Divide the vegetable mixture between the 4 mushrooms
• Pour over ¼ cup tomato passarta on each
• Top with sundried tomatoes
• Place on a baking tray lined with baking paper and cook for 20 minutes