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Posted on 09.12.17

Keto Cauliflower Stuffed Portobellos

Who doesn’t love stuffed portobellos? This recipe is keto approved and low carb!

More Keto approved recipes – HERE




Keto Cauliflower Stuffed Portobellos

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Ingredients
  

  • 4 large Portobello mushroom caps
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1 head cauliflower cut into florets (or 1 1lb bag of frozen)
  • 2 tbsp butter
  • 3 cloves roasted garlic
  • 2 tbsp fresh chopped chives
  • 1 tsp Salt and pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • Brush the mushroom caps with olive oil on both sides
  • Sprinkle with oregano and salt and pepper.
  • Roast in oven for 15 minutes, turn over and roast for an additional 15 minutes.
  • (While mushrooms are roasting, prepare the mashed cauliflower.)
  • For the mashed cauliflower, bring a large pot of water to a boil, add cauliflower florets. Cook for about 6 minutes, or until soft.
  • Once cauliflower is finished cooking, drain well, pat between several layers of paper towels until very dry. Place in a large mixing bowl.
  • Add butter and garlic.
  • With an immersion blender or potato masher, combine until creamy.
  • Season with salt & pepper and stir in fresh chives.
  • Spoon cauliflower mixture on to the Portobello mushroom and return to oven for 10 minutes or until cauliflower is lightly browned.
Tried this recipe?Let us know how it was!
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Austin Miller, Independent Pruver

austinjamesmiller@icloud.com