I’m going to make these again as soon as I can get some more Portobellos. These are yummy beyond words with grilled steaks. We just love them! So glad I tried this veggie combo so I can feel like I’m eating “high on the hog” as my Dad loved to say. Of course, you can cook homemade mashed cauliflower, but the Birdseye frozen cauliflower rice is so good, and so convenient, why would you bother? 
This side dish is suitable for all stages of Atkins, Keto plans, Paleo and Primal as well.
INGREDIENTS:
3 Portobello mushrooms (around 3-oz. each)
3 T. olive oil
12 oz. pkg. frozen Mashed Cauliflower (Birdseye or homemade)
1 T. unsalted butter
¼ c. green onion or chives, chopped
¼ c. Cheddar Cheese shreds
DIRECTIONS: Preheat oven to 350º. Line a baking sheet pan with parchment. Using a spoon, scoop out and discard the dark gills out of the mushrooms. With a basting brush, lightly cot both sides of the mushrooms with olive oil. Set them curve side down on the pan. Pop them in oven for about 8-9 minutes.
While they are pre-cooking, cook the cauli-mash as instructed on the packaging. I microwaved mine. Remove film from tray and stir in the butter to mix and melt. Remove mushroom pan from oven and spoon 1/3 of the mixture into each of the 3 mushrooms. Top each with 1/3 of the Cheddar cheese shreds. Finally, sprinkle the green onion or chives evenly on all 3 servings. Return the mushroom pan to the oven and bake about 10 minutes, just until cheese is melted.
NUTRITIONAL INFO: Makes 3 servings, each contains:
297 cals, 22.3g fat, 7.06g carbs, 2.33g fiber, 4.73g NET CARBS, 4.6g. protein, 261 mg sodium