Mashed Cauliflower Stuffed Portabella Caps

Mashed Cauliflower Stuffed Portabella Caps

Mashed Cauliflower Stuffed Portabella Caps

Reformulating recipes to fit my new Weight Watcher lifestyle has been a unique challenge. Trying to use old recipes and make them point friendly means thinking outside the box.

I am almost one month on Weight Watchers and am feeling several things……

  1. Happy that I have stuck to it….I’m not much on will power where food is concerned.
  2. Glad to say I have lost 8 pounds.
  3. Unhappy to say I have only lost 8 pounds….just wish it was coming off faster 
  4. Empowered that I can make choices…they are my points to use as I wish.
  5. Grateful that such a program exists and helps you with the hard stuff, like how many points are in what foods. The app for the program is stupendous.

In the spirit of revamping recipes, I used to make for special occasions a stuffed portabella mushroom cap. Overloaded with cheesy mashed potatoes, and covered in cheese. It looked all fancy pants and elegant. Well…this is sorta like that……maybe even better!

Cauliflower has become a mainstay in my diet. It’s the perfect substitute for rice or potatoes, both of which I love. Years and years ago I tried the South Beach Diet……I have been on many a diet in my day……and one of the recipes used cauliflower to make “mashed potatoes”.

 I thought the taste was a near identical match to mashed potatoes, with the exception of the smell….no matter how great cauliflower tastes….the smell leaves little to be desired….I got over it…lol The finished product does not smell.

 Portabella mushroom caps are thick and meaty, kinda like a steak, but not…….they have a meaty texture and can be marinated, baked, grilled or stuffed. They can be used as a burger or pizza also. Be sure to remove the black gills as they can cause discoloration. Scrape them out with a spoon prior to using.

Mashed Cauliflower Stuffed Portabella Caps

Eating more veggies is a big part of my new way of eating. Mashed Cauliflower Stuffed Portabella Caps are 95% vegetarian. Cheese is also on the chopping block for my new way, so whoever invented the Laughing Cow Cheeses…thank you, thank you, thank you. These little wedges are low in calories and high in taste, plus they are only 1 point per wedge.

Cook the cauliflower in a bit of milk and it will stay creamy white and the milk is just enough to mash the mixture with the cheese. The texture is perfect.

Although the recipe seems like it has a lot of steps, its really quite simple and comes together quickly. Mashed Cauliflower Stuffed Portabella Caps can be made ahead right up the sprinkle of parm…so when you are ready, pop them in the oven to warm them through and brown the tops.

Mashed Cauliflower Stuffed Portabella Caps

Mashed Cauliflower Stuffed Portabella Caps make a perfect side dish for grilled meat or fish, or a great light dinner with a salad… or not!
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Mashed Cauliflower Stuffed Portabella Caps

  • Author: Marty
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x



2 large poratbella mushroom caps, cleaned and the ribs remove from inside the cap

Cooking Spray 

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups, riced cauliflower 

1/4 cup milk

2 wedges Laughing Cow Cheese (your choice of flavor)

2 teaspoons fresh thyme, divided

2 tablespoons shredded parmesan cheese Boyd


Preheat oven to 350* degrees.

Remove the ribs, also know as gills, by scraping the inside of the mushroom cap with a small spoon until all of the dark ribs/gills are removed from the inside of the cap. This will keep the cauliflower from turning color.

Place the cleaned caps on a small baking dish and spray with the cooking spray. Season with salt and pepper and sprinkle with 1 teaspoon of the thyme. Bake caps for 5-7 minutes or until tender. Remove from oven and set aside.

Place riced cauliflower and milk in a microwave safe dish, cover and microwave for 4-5 minutes. or until the cauliflower is soft. 

Place cooked cauliflower and its liquid in the bowl of a food processor. Add the two wedges of laughing cow cheese, the remaining thyme, salt, and pepper and process until smooth. You could also use a hand mixer for this process.

Divide the cheesy cauliflower mixture evenly between the two reserved mushroom caps. Sprinkle with parmesan cheese using 1 tablespoon on each stuffed mushroom.

Return to the oven and bake until the cheese is melted and beginning to brown, about 10 minutes. You may want to use the broiler for the last few minutes to brown the top.

To serve garnish with extra thyme if desired.


Riced cauliflower is available in the freezer or produce section of your grocery store.

3 Weight Watchers Points

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