#cauliflowerhash

This dish, Jalapeno Cilantro Hash Stuffed Portobellos, is tasty and satisfying, and it's also keto-friendly. A tasty filling for meaty portobello mushrooms is made with spicy jalapenos, fragrant cilantro, and savory cauliflower hash. These stuffed mushrooms are great for a low-carb meal, and the melted cheese on top makes them even tastier.

Ingredients: 4 large portobello mushrooms. 1 tbsp olive oil. 1 small onion, diced. 2 cloves garlic, minced. 2 jalapenos, seeded and diced. 1 medium cauliflower, riced. 1/4 cup chopped cilantro. 1 tsp cumin. Salt and pepper to taste. 1 cup shredded cheese optional, for topping.

Instructions: Warm the oven up to 190C 375F. Clean the mushrooms and take the stems off. Put olive oil in a pan and heat it over medium-low heat. Add the garlic, onions, and jalapenos and cook them until they soften. Add the cauliflower rice, cumin, cilantro, salt, and pepper. Cook the cauliflower until it's soft. Place the cauliflower hash mixture into the mushroom caps. Spread the cheese on top of the stuffed mushrooms if you are using it. Put the stuffed mushrooms on a baking sheet and bake for 20 to 25 minutes, or until the cheese melts and the mushrooms are soft. Enjoy while hot!

This baby is a no-brainer in my quest to make the family eat less meat.

Why?

Because when you mash up a cauliflower? It’s almost like a potato or something. It becomes magical.

This super easy recipe is perfect for my little magical family. I hope it’s perfect for yours, too.

This recipe is completely adapted from An Edible Mosaic.

MAN VERDICT – There is not nearly enough of this.

CARRIE VERDICT – I didn’t get to eat any.

DOG VERDICT – Neither did we!

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 [wpurp-searchable-recipe]Hash That Cauliflower, Baby – Writers like to hack things up. No, wait. That's editors. – cauliflower (chopped into small pieces), onion (dice that baby up), smoked paprika (if you have it. I am too poor & have to use regular or Old Bay or turmeric), salt (I have this), black pepper, water, garlic (large and minced), juice of the lemon (it sounds fancy that way), parsley (minced, for garnish, if you can afford it), , FIND A SKILLET. Is the house to messy? Did you find one? PUT THE OIL IN THE SKILLET AND TURN THE BURNER ON MEDIUM HEAT. ; Is the oil sort of medium heatness? Good.

PUT THOSE CAULIFLOWER TREES in there. DO NOT STIR! DO NOT TOUCH IT! I know. I know. This is hard.

Distract yourself from your need to stir by using your writer imagination.

Imagine they are white little trees. Or warts? Why do they look like warts?

Rethink this recipe. Rethink cauliflower. Refuse to think and COOK CAULIFLOWER FOR ABOUT 3 MINUTES. It will start to change color a bit.; STIR IT NOW.

ADD THE SPICES AND WATER.

FIND A COVER TO THE SKILLET! Panic because you forgot about the cover. PUT THE COVER ON TOP.

COOK FOR 3-5 minutes.

The cauliflower will be tender but not a giant mush. ; TAKE THE COVER OFF.

TURN THE HEAT TO LOW.

ADD THE GARLIC.

COOK 2 MINUTES and STIR LIKE YOU HAVE NEVER STIRRED BEFORE! THIS IS YOUR TIME TO STIR! CLAIM IT! ; Sorry for the caps lock. I got excited.

STIR IN THE LEMON JUICE.

Watch it evaporate. This takes less than a minute. ; Sprinkle parsley on it.

If you aren't really a vegetarian, put a fried egg on there. But… you know…; ; – – Main Dish – side dish – vegetarian – cauliflower – Cooking With A Writer – carriejones – cauliflower – cauliflowerhash – cauliflowerrecipese – cheap vegetarian – cooking – cookingwithawriter – easy vegetarian – simplevegetarian – vegetarian – vegetarian recipes[/wpurp-searchable-recipe]