Cauliflower “Rice” Stuffed Portabellas
This is so simple that you may find yourself making a big batch of the “rice” and adding new ingredients to it each time you eat it throughout the week. Because cauliflower tends to take on the flavors of other ingredients, this is a chameleon of a recipe. Cheese & nuts? Fresh herbs and lemon zest? Garlic & crushed red pepper? Sun dried tomatoes and basil? You see what I mean? This goes with–and on–everything.
Servings Prep Time
4people 30minutes
Cook Time
15minutes
Servings Prep Time
4people 30minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Get out that food processor, and get ready to make some “rice” for a family meal.
  2. Chop cauliflower florets into large chunks so that they easily process when you make the “rice”.
  3. Place cauliflower into food processor with chopping blade in the bottom.
  4. Pulse cauliflower until it resembles small grains of rice or couscous. Do not over process as you don’t want a mushy cauliflower mixture.
  5. Heat 1 tbsp. olive oil over medium high heat. Saute onions until translucent, about 5 minutes.
  6. Add cauliflower “grains” and salt & pepper to taste. Stir to incorporate. Pat the mixture into a flat layer in the skillet. Cover and cook 10-15 minutes, stirring every 5 minutes. You want to the cauliflower mixture to begin to brown and get some color. This will also bring out the nutty flavor of the ingredients.
  7. Stir in goat cheese and pine nuts to cauliflower mixture. Remove from heat.
  8. In the meantime, preheat the oven to 400 degrees. I used a toaster oven, which preheats much faster than the full-sized oven. Clean the mushroom caps. Start by removing the stems, and then clean mushroom caps by brushing off any excess dirt from cap with a moist (not wet) paper towel.
  9. Using a spoon, carefully scrape out the “gills” of the mushrooms, discarding them.
  10. Drizzle the mushroom caps with remaining olive oil and sprinkle with salt & pepper.
  11. Cook in preheated 400 degree oven for 7-10 minutes until the edges of the mushrooms begin to pucker. Drain any excess moisture from the caps.
  12. Stuff each mushroom cap with 1/4 – 1/2 cup of the cauliflower mixture. Top with additional pine nuts and parsley.
  13. Place mushrooms back into oven and bake for 10-15 minutes, or until the tops begin to brown.
  14. Serve either as a meatless main dish, or as a side dish. It was a perfect compliment for grilled chicken. Yum!
Recipe Notes

If you have extra cauliflower “rice”, refrigerate for up to a week.  You can reheat and add other ingredients depending on what you’re serving it with.

The texture of the “rice” is almost like breadcrumbs at times, and really gives you a feeling of being full–which is just what this healthy side dish is meant to do.  The crunchiness of the toasted pine nuts is a great counterpoint to the soft and fluffy “rice”.  And of course, goat cheese adds a wonderful creaminess and sharp flavor.

I dare you not to fall in love with this Cauliflower “Rice” Stuffed Portabella dish!  De-lish!