INGREDIENTS
4 cups
riced cauliflower
2 cups
baby bella mushrooms (chopped)
1/4 cup
mascarpone cheese
2 cloves
garlic (minced)
1/4 cup
chicken stock
3/4 cup
freshly grated parmesan cheese
3 tbsp
grass-fed butter
1 tbsp
olive oil
1/3 cup
white wine (I use Pinot Grigio)
1 tbsp
fresh parsley (chopped)
Salt and Pepper