Grilled Portobello With Cauliflower Onion Mash
Grilled Portobello With Cauliflower Mash. Creamy and delicious. Vegan, gluten free, dairy free.
Servings 2 -3
Calories 149kcal
Ingredients
- 4 large portobello mushrooms
- 2 cups minced cauliflower
- 1 cup chopped red pepper
- ½ cup chopped onion
- 2 tablespoon olive oil + drizzle on mushrooms
- ½ teaspoon sea salt + sprinkling on mushrooms
- ½ teaspoon black pepper + sprinkling on mushrooms
- 1 teaspoon granulated garlic + sprinkling on mushrooms
- 8 oz precooked quinoa or rice. I used Seeds of Change Quinoa Brown & Red Rice.
Instructions
- Drizzle olive oil on mushrooms, both sides and sprinkle evenly with salt, pepper and granulated garlic.
- Bake at 375 degrees for 20 minutes
- Saute cauliflower, onions, salt, pepper and granulated garlic in olive oil for 10 minutes or until soft.
- Remove from pan and mash with small mixer. Add few drops of water if needed to get desired creamy texture.
- Saute red pepper for 5 minutes.
- Serve cauliflower and onion mix inside grilled portobello on bed of quinoa, brown and red rice and top with red pepper.
