Ingredients

1.

Portabella Mushrooms, Raw
3 ounce
2.

Olive Oil
4 teaspoon
3.

Salt
⅛ teaspoon
4.

Black Pepper
⅛ teaspoon
5.

Cauliflower Rice
6 ounce
6.

Salt
⅛ teaspoon
7.

Black Pepper
⅛ teaspoon
8.

Garlic Powder
¼ teaspoon
9.

Onion Powder
¼ teaspoon
10.

Italian Seasoning
½ teaspoon
11.

Rosemary, Dried
¼ teaspoon
12.

Unsalted Butter
1 tablespoon
13.

Oscar Mayer Ham Water Added Smoked Cooked
2-½ ounce
14.

Basil
4 leaf
15.

Pecans, Raw
½ ounce
16.

Fried Pork Rinds
½ ounce
17.

Bacon
2 slice - 6" long
18.

Broccoli Frozen Unprepared
6 ounce
19.

Salt
⅛ teaspoon
20.

Black Pepper
⅛ teaspoon
21.

Garlic Powder
¼ teaspoon
22.

Unsalted Butter
1 tablespoon

Instructions

1.
Remove any large stems from the portobello mushroom caps and scoop out the insides using a spoon. The weight listed in the ingredients is the yield after removing the inside parts from the caps. Rub one teaspoon of olive oil onto the outside flesh of each mushroom cap and another teaspoon of olive oil on the inside of each cap. Sprinkle the first amounts of salt and pepper on the inside of the caps. Arrange each mushroom cap open-faced on a well-seasoned sheet tray or a sheet tray lined with parchment paper. Set the tray aside for later.
2.
Make the cauliflower rice filling by mixing the rice together with the second amount of salt and pepper, garlic powder, onion powder, Italian seasoning, and rosemary. Place the seasoned rice in a pan set over medium-high heat. Cook the rice until it is lightly golden, about 4 minutes. Reduce the heat to low and add the butter and chopped or diced ham.
3.
Once the butter has melted in the pan, return the stove heat to medium. Toss the rice with the butter and ham in the pan until the rice is coated in butter and the ham gains a light caramelization. Take the pan off the stove heat and mix in chopped basil until the heat from the pan turns the basil leaves bright green. Turn on your oven and preheat to 350 degrees.
4.
Scoop the cauliflower rice filling evenly into each mushroom cap on your sheet tray. Gently press the rice into the mushroom caps so it holds its form. Return your empty pan to the stove over low heat. Add chopped pecans to the pan and cook until they’re toasted, about 60-90 seconds. Scoop the toasted pecans onto the top of the filling of each mushroom cap. Top off each mushroom cap with about ¼ oz crushed pork rinds. Bake the tray of stuffed mushroom caps in your oven for 15 minutes.
5.
While the mushroom caps are in the oven, make the broccoli. Return your pan to your stove once more, and cook the bacon slices to a crisp. Set the bacon slices aside to cool. Once cooled, chop the bacon. It’s your choice if you want to cut the bacon into bacon bits or chop into bite-sized pieces. Hold the bacon aside for later.
6.
In the same pan, toss THAWED broccoli in the leftover bacon fat with the final amounts of salt, pepper, and garlic powder. Cook the broccoli over medium-high heat on the stove until the broccoli is charred golden brown. Reduce the heat to low heat and stir in the butter and chopped bacon. Once the broccoli is coated in melted butter, return the stove heat to medium and cook for about 2 more minutes. Serve the hot broccoli and bacon with the finished mushroom caps.