Stuffed Cauliflower Portobello Mushrooms
10
Minutes
Prep Time
35
Minutes
Cooking Time
45
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 6 Portobello Mushrooms, stems removed and finely chopped
- 3 Garlic cloves, finely chopped
- ½ Onion, finely chopped
- 1 Cup Breadcrumbs
- 1 Cup Parmesan cheese
- ½ Tsp. Oregano
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- Salt and pepper to taste
Directions
- In a Skillet, add butter once melted, add mushroom stems, and cook for 3 minutes, then add onion, sauté until translucent, add garlic sauté until fragrant, and add Riced Cauliflower cook for 3 minutes, add oregano, salt, and black pepper, mix well. Remove from heat, let cool and set aside.
- In a large bowl, add riced cauliflower mixture, breadcrumbs, parmesan cheese, olive oil, mix, until fully combined.
- Stuff each portobello mushroom with Riced Cauliflower mixture.
- Preheat oven at 375 degrees. Place in oven on a wire rack and place onto baking sheet to eliminate additional moisture from mushrooms.
- Bake for 30 minutes, until cooked and tops are golden brown. Remove from heat and ready to serve.
What You Need
