INGREDIENTS
2 tbsp
oil
1 large
onion
16 ozs
riced cauliflower
5 cloves
garlic
1 tbsp
fresh thyme
1 tsp
italian seasoning
4 ozs
cream cheese
1 1/2 cups
heavy cream
1 1/2 cups
chicken broth
1 cup
shredded mozzarella cheese
1 serving
salt and pepper
1 serving
truffle oil
22 ozs
portobello mushrooms
1 tbsp
oil
1 tsp
salt