Home / Recipes / Gluten Free / Low Carb Portabella Caps Stuffed W Loaded Mash
Low Carb Portabella Caps Stuffed W Loaded Mash
Mushroom caps are filled with a roasted cauliflower mashed ‘potato’ that is then topped with crispy bacon and melted cheese. This recipe is an excellent hot lunch or a yummy main meal. It can be paired with a salad to remain low carb, or you can choose an animal protein to go along with the stuffed mushrooms.
How to Make It
Step 1
Preheat an oven to 375 degrees. Cut the cauliflower into small florets and toss with the olive oil. Arrange across either a seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 35-40 minutes, tossing the cauliflower halfway through.
Step 2
While the cauliflower is baking, cook the bacon to a crisp. Once the bacon has cooled, chop into small bits and set aside.
Step 3
When the cauliflower is done, transfer to a food processor. Pulse until blended to a firm mash with the salt, pepper, garlic clove, heavy cream, and butter.
Step 4
Turn your oven’s heat down to 350 degrees. Prepare 2 large portabella mushroom caps by scraping out the dark brown underside with a spoon. Be gentle so as not to break through the edges of the mushrooms. Pour 2 teaspoons of the second amount of olive oil on a seasoned sheet tray. Place the mushroom caps upside down in the oil. Drizzle the remaining olive oil over the mushroom caps, followed by the remaining salt, pepper, and italian seasoning.
Step 5
Scoop your mashed cauliflower into each mushroom cap. Press the mash down gently so it fills the caps. Top off with about ⅛ cup of cheese over each portion, followed by the equivalent of 1 piece of bacon.
Step 6
Set the tray in the oven to bake for 12-15 minutes – until the mushrooms collapse in the oil and the cheese melts.
Ingredients
- Cauliflower, Raw
8 ounce
- Olive Oil
1-½ tablespoon
- Bacon, Pork
2 slice – 6″ long
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Garlic, Fresh
1 clove
- Whipping Cream, Extra Heavy/gourmet, Not Whipped
½ tablespoon
- Butter, Unsalted
1 tablespoon
- Portabella Mushrooms, Raw
6 ounce
- Olive Oil
1-½ tablespoon
- Salt
¼ teaspoon
- Black Pepper, Ground
¼ teaspoon
- Italian Seasoning
½ teaspoon
- Cheddar Cheese, Natural
¼ cup, shredded
