Cauliflower Rice With Mushrooms

This cauliflower rice with mushrooms recipe is a quick and easy cauliflower rice dish bursting with intense flavor and ready in just 20 minutes! 

Why You'll Love This

I love mushrooms and I’m constantly looking for easy recipes to make it with. It is one of those foods that are truly underrated.

Mushrooms are very healthy, nutritious and very low in carbs. One cup of sliced white mushrooms contains just 1.6 net carbs and only 16 calories. Mushrooms also contain selenium, vitamin C, and antioxidants which have been proven to help manage diabetes and heart health.

Another bonus point for mushrooms is that they are accepted in most of the popular diets out there. They are dairy-free, gluten-free, keto, low carb, vegetarian, vegan and nut-free.

The sautéed mixture of mushrooms and bell pepper is truly a delightful combination! This mushroom cauliflower rice recipe has very quickly become one of my fastest cauliflower rice dishes.

I find myself reaching for it very often when I don’t have a lot of energy to cook but still want a complete and nutritious dish.

Ingredients Used

• Mushrooms: I use white pre-sliced mushrooms but you can use your favorite mushroom for this recipe. Portobello, shiitake, oyster mushrooms – any type will work.
• Cauliflower rice: You can buy it from your local grocery store or make yours from scratch. You can also use shirataki rice (konjac rice) if you wish.
• Other vegetables: Bell peppers, onions, and scallions.
• Olive oil: For sautéing the veggies.
• Spices: For this recipe, I use bouillon powder, thyme, cayenne pepper, black pepper, and salt.

How to make Cauliflower Rice with Mushrooms

1. First, wash and drain the mushrooms. I like to drain as much water as possible from the mushrooms to prevent them from turning mushy in the dish.
2. Next, chop the onions and bell peppers. I like to cut the bell peppers lengthwise so I can really savor their taste, but you can cut it into cubes if you want.
3. Pour some olive oil in a skillet and when heated, put in the onions. Once it begins to brown, add in the bell peppers and mushrooms.
4. Bell peppers tend to be slightly crunchy when cooked for a short period of time and I personally do not mind this. But if the crunch bothers you, add the bell peppers first, then add the mushrooms after about 3 minutes.
5. Add the bouillon powder, thyme, cayenne pepper, black pepper, and salt. You can substitute with your favorite spices here.
6. If it tastes slightly salty, don’t worry about it because when the cauliflower rice is added, it will absorb the flavors and be less salty. Stir and let cook for about 5 minutes.
7. Stir in the cauliflower rice and make sure everything is mixed in thoroughly. You can also adjust the spices here and add more pepper or salt as you see fit.
8. Once the cauliflower is as soft as you want it to be, you are done! Some like it a bit crunchier and others want it less crunchy, so adjust accordingly.
9. Garnish with scallions or your choice of herbs or vegetables and your mushroom cauliflower rice with peppers is ready to eat!

Tips when making this recipe

• When you wash the mushrooms, pat them dry to remove as much water as possible. You can use a cloth or even paper towels for this.  If they are still wet when you cook with them, the cauliflower rice might become a bit mushy.
• Alternatively, you can leave them to drain in a colander but you might have to do this a bit early on during prep time to let it drain completely.
• If the dish looks a bit wet after you add the cauliflower rice, turn up the heat and stir continuously till the water begins to dry.
• You have to keep stirring to prevent the mushroom cauliflower rice from burning. And you need to use high heat to get rid of the water as quickly as possible before the whole dish turns mushy.

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📖 Recipe