Jerk spiced Portobello Mushrooms with Cauliflower Rice & Mango Salsa

1 serving

Portobello mushrooms

Ingredients

  • 2 portobellos large, sliced into 3 or 4 chunky strips
  • 2 tsp jerk seasoning (see recipe ´Jamaican Jerk Seasoning Blend´)
  • 2 tsp coconut oil, melted
  • 1 clove garlic, finely grated
  • 1 ginger thumb-sized piece, finely grated
  • 2 tbsp tamari
  • 2 tsp lime juice

Cauliflower rice

Ingredients

  • 1 cauliflower, coarsely grated
  • 2 tbsp olive oil
  • 1 onion
  • 2 thyme small sprigs, leaves only
  • 1 pinch clove
  • ¼ tsp himalaya salt
  • 1 tbsp lime juice

Mango salsa

Ingredients

  • 1 ripe mango, cubed small
  • 1 tsp cilantro, finely chopped
  • 2 tbsp red onion finely dices
  • 2 tbsp lime juice
  • 1 pinch (himalaya)salt

Instructions

  1. Combine all the Portobello mushrooms marinade ingredients in a bowl, except the mushrooms (see part ´portobello mushrooms ingredients´ and the recipe ´Jamaican Jerk seasoning blend´).
  2. Place the strips of mushroom in the marinade and leave them there for an hour.
  3. Dehydrate at 46 degrees C / 105 degrees F for three hours. (If you don´t have a dehydrator then just marinate them overnight before serving. In that case, bake the Portobello at 200 degrees for 15 to 20 minutes.)
  4. Grate all ingredients from the ´cauliflower rice´part until rice-like.
  5. Combine the ´mango salsa´ ingredients in a bowl and serve with the       

           mushrooms  and rice.

Jamaican Jerk Seasoning Blend

 

Makes ½ cup

Preparation 5 min.

Ingredients

  • 1 tbsp garlic powder
  • ¼ tsp cayenne pepper
  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp agave syrup
  • 2 tsp himalaya salt
  • 1 tsp paprika
  • ½ tsp black pepper
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon

Instructions

Combine all ingredients; store in an airtight container (up to 3 months)

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