Keto Cuban Snack: Garlic Cauliflower Rice Stuffed Portobello Mushrooms with Spicy Avocado Crema

Allergens

Dairy (Sour cream), Tree Nuts (Not in recipe)

Ingredients

• 2 large Portobello mushroom caps
• 2 cups cauliflower rice
• 4 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup chopped onion
• 1 tsp ground cumin
• 1 avocado, peeled and pitted
• 1/4 cup fresh cilantro leaves, packed
• 1/2 cup sour cream
• 1 tsp hot sauce, or to taste
• 1 tbsp lime juice

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, cook cauliflower rice with garlic, olive oil, salt, and pepper until tender, about 8 minutes. Set aside.
3. In another pan, sauté the chopped onion with ground cumin until translucent, then add it to the cauliflower rice mixture.
4. Stuff each Portobello mushroom cap with the cauliflower rice mixture, pressing down gently. Place stuffed mushrooms on the prepared baking sheet.
5. Bake for 15 minutes or until mushrooms are tender and cooked through.
6. For the spicy avocado crema, blend together avocado, cilantro, sour cream, hot sauce, and lime juice in a food processor or blender until smooth.
7. Serve stuffed mushrooms warm with a dollop of spicy avocado crema on top.

Chef’s Insight

Experiment with different spices or herbs to customize the flavor of your stuffed mushrooms.

Notes

This dish is perfect for low-carb diets like keto or Atkins.