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Cauliflower, Mushroom, and Bacon Skillet
Recipes
Cauliflower, Mushroom, and Bacon Skillet
6 servings
25 minutes total

Ingredients

  • 2 (8 oz) packages whole fresh baby portabella mushrooms
  • 1 (3 oz) package shallots
  • 6 oz thick-cut bacon
  • 2 tablespoons fresh Italian parsley
  • 2 tablespoons chunky garlic stir-in paste
  • 3 tablespoons garlic-herb butter
  • 1 (12 oz) bag riced fresh cauliflower
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon pepper

Steps

    1. Halve mushrooms. Chop shallots (⅓ cup) and parsley finely. Chop bacon and place in large, nonstick sauté pan on medium-high (wash hands). Cook and stir 5–7 minutes until bacon is crisp; remove bacon, leaving drippings in pan.
    2. Add shallots and garlic paste to bacon drippings; cook and stir 1 minute. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook 3–4 minutes, stirring occasionally until mushrooms are tender. Remove mushroom mixture from pan.
    3. Add butter to pan and let melt. Add cauliflower rice and remaining ½ teaspoon salt. Cook 2–3 minutes, stirring occasionally, until tender. Spread cauliflower mixture on platter; top center with mushroom mixture and bacon. Sprinkle with parsley. Serve.

    Chef's Tip: To make your own cauliflower rice, place cauliflower florets in food processor bowl and pulse until broken down into rice-size pieces.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 240, Total Fat 19g, Sat Fat 8g, Trans Fat 0g, Chol 30mg, Sodium 690mg, Total Carb 9g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%