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