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Grilled Portabella Mushroom with Cauliflower Rice

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2


  • 2 large portabella mushrooms cut into strips
  • 2 T sesame oil
  • 1 T fresh rosemary finely chopped
  • 1 tsp coconut aminos


  • Toss all ingredients together in a bowl and place mushrooms on grill. Grill until mushrooms are soft throughout. Serve with Cauliflower Rice.


Cauliflower Rice
1 head cauliflower
1 vidalia onion
2 T Ghee
4 scallion
1 tsp coconut aminos
Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.