Fructose Free Cauliflower Rice Stuffed Portobello Mushrooms
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Learn more →Ingredients
4 servings
For the mushrooms
- 4 large portobello mushroom caps (about 4–5 inches wide), stems removed and gills scraped out
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 small head cauliflower (about 1 lb), cut into florets
- 1 tbsp olive oil
- 1 medium zucchini, finely diced
- 1 medium red bell pepper, finely diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 scallions (green tops only), thinly sliced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
For the topping
- 4 oz fresh mozzarella, thinly sliced
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Brush both sides of each portobello cap with 1 tbsp of the olive oil (for the mushrooms) and season with 1/4 tsp salt and 1/8 tsp black pepper. Arrange gill-side up on the prepared baking sheet and roast for 12–15 minutes, until the caps are just tender and have released most of their liquid. Remove from the oven and carefully tip out any pooled liquid from each cap.
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