Giant Mushrooms Stuffed with Rustic Cauliflower Mash, Golden Leek and Walnut, with Warm Red Pepper Sauce

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Clean the portobello mushrooms, remove the stems, and finely chop them. Place the caps on a baking tray, brush with 1 tablespoon olive oil, season with a pinch of salt and pepper, and bake for 10 minutes so they release some of their moisture.

2. 2

   Meanwhile, cook the cauliflower in boiling water with a pinch of salt for 10 to 12 minutes, until very tender. Drain very well and let it steam dry in the colander for 1 minute to avoid excess moisture.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek, onion, chopped mushroom stems, 2 chopped garlic cloves, dried thyme, and 1/2 teaspoon smoked paprika. Cook for 8 to 10 minutes, stirring, until the leek is golden and tender.

4. 4

   Transfer the cooked cauliflower to a bowl and mash it with a fork or potato masher. Add the butter, milk, half of the grated aged cheese, lemon zest, half of the parsley, chopped walnuts, and the leek mixture. Mix into a rustic mash. Adjust with salt and pepper.

5. 5

   Remove the mushrooms from the oven and carefully pour off any liquid they released. Fill each mushroom with the cauliflower mixture, pressing lightly. Top with the remaining grated aged cheese.

6. 6

   Bake the stuffed mushrooms at 220°C / 425°F for 12 to 15 minutes, until heated through and golden on top.

7. 7

   While they bake, make the sauce. Place the roasted red pepper, 1 garlic clove, lemon juice, the remaining tablespoon of olive oil, the rest of the smoked paprika, and a pinch of salt and pepper in a blender or tall mixing cup. Blend until smooth.

8. 8

   Pour the pepper sauce into a small saucepan and warm it over low heat for 2 to 3 minutes without bringing it to a strong boil. Serve a layer of warm sauce on each plate, place 2 stuffed mushrooms on top per serving, and finish with the remaining fresh parsley.