Jerk Spiced Portobello Mushrooms, Cauliflower Coconut Rice, Mango Salsa

Jerk Spiced Portobellos

The 'meatiness' of the mushroom and the lightness of the cauliflower rice are a winner on this one

So as I was on Periscope last week, walking you through this recipe, I got trolled.  It wasn’t an obvious troll, it could have been a quite honest question.  It was the questions that came after, “can you cook jerk chicken?” that made it clear we were dealing with a cave dweller.

They say everything happens for a reason and if that’s true, then it’s this: our troll friend gave me the idea for this week’s recipe.

I’m totally in love with these Jamaican herb and spice combinations.  They’ve transformed a regular cauliflower rice (is there such a thing) into a simple, light and fresh accompaniment to the marinated and dehydrated portobello slices.

If you don’t have a dehydrator, you can still get involved in this recipe – just leave them to marinate overnight and they’ll be great.  In fact, even if you are dehydrating them, it’s still great to let them marinate overnight if you have time.

For the portobello mushrooms

Jerk Spiced Portobellos
  • 2 large portobellos, sliced into 3 or 4 chunky strips
  • 2 teaspoons jerk seasoning (you can totally buy this readymade, but I provide the link for anyone not sure)
  • 2 teaspoons coconut oil (melted)
  • 1 clove garlic, minced
  • Thumb-sized peice of ginger, minced
  • 2 spring onions, cut at an angle
  • 2 tablespoons tamari
  • 2 teaspoons lime juice
  1. Combine all the marinade ingredients in a bowl (everything except the mushrooms).
  2. Place the strips of mushroom in the marinade and ideally leave them overnight.  You can also ‘get away with’ about an hour of marinating.
  3. Dehydrate at 46 degrees C (105 degrees F) for two to three hours.  As I mentioned in the intro, if you don’t have a dehydrator then just marinate them overnight before serving.

For the cauliflower coconut rice

Cauliflower Rice
  • 1 cauliflower, cut into florets
  • 2 tablespoon coconut oil, melted
  • 1 spring onion
  • 2 small sprigs thyme, leaves only
  • Pinch clove
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  1. Pulse all ingredients in a food processor until ‘rice-like’.

For the mango salsa

  • Flesh of 1 ripe mango, cubed small
  • Few sprigs of coriander (cilantro), finely chopped
  • 2 tablespoons finely diced red onion
  • Juice of 1 lime
  • Pinch salt
  1. Combine all ingredients in a bowl and serve with the mushrooms and rice.



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  1. Carrie Cronkite

    I made this tonight for my husband and myself. It is delicious. I love all of your recipes and being raw!,

  2. Denise Tennessee

    I made this recipe and it is delicious! The spicy, salty mushrooms are a great compliment to the coconut/lime cauliflower. The mango adds the right amount of smooth texture and sweetness. But, I was a little agressive with the mushrooms. I dehydrated them overnight and they ended up being s bit chewy and salty. I will make another batch of mushroom tonight and follow the recipe this time! This is a keeper.

  3. Michaël Lebrun

    Hi Russell 🙂 Not trolling here 🙂 I don’t get the coconut oil in the mushroom marinade if it’s gonna solidy at room temp (or in the fridge overnight) anyways while marinating? Can you clarify on this? Thank you! 🙂 I’m making it right now 🙂

  4. Olga

    Looks amazing. “Jerk Seasoning” calls out for sugar which im trying to cut out completely. Can I omit it and some some natural sweetener to marinade itself? If so which sweetener do you recommend for this recipe ?

  5. Naomi Watson

    Yes, this sounds great! I am going to try and impress my friends with Jamaican back ground…. Can’t wait to see their reaction…. They don’t believe me when I talk about enjoying a raw meal!

  6. Caithlin Meave

    Can’t say I’ve had much luck dehydrating mushrooms. They seem to get a strange taste… Though I’m wondering if I used olive oil because I’ve decided that goes a bit rancid in a dehydrator.
    I do love marinated mushrooms though, so quick & easy.
    Wish I could taste yours to compare …
    Bit far away I guess
    I don’t know anyone other than my family & I who are raw
    There are so many practical conversations I never get to have … Drat

  7. kameka corniffe

    I am amazed your dishes are so bright, vibrant and colorful your dishes are so mouth watering and they send a positively Raw message, I love dishes that are not boring but what you are doing give Raw a whole new twist I love that Amazingly stunning.

  8. kameka corniffe

    What time in the week your live I want to tune in and watch so I can send my comments while watching your show

  9. kameka corniffe

    Hey, my name is Kameka Corniffe from Jamaica the Caribbean first time on your site I was watching you preparing califlower rice and portobello mushrooms i will try your recipe, when are you live ?

  10. jolly

    Can you tell me why you decided to use coconut oil. I mean oil in general? What is its function?



    • Amy

      Great question! You can use any oil here, but coconut oil keeps with the flavour profiles of this dish as opposed to olive oil or sesame oil… But you can use any oil you prefer. It’s function is balance. Within a dish you require the balance of fat, salt, sweet and acid (and sometimes bitter, depending on the cuisine). Although these mushrooms will be paired with other components that have all these elements, you want balance in each part of the dish so when it’s eaten alone, it shines. 🙂

  11. Mel Bee

    What a delicious looking recipe!! my partner will love this one, it looks like “man food” haha 🙂 Thank you Russell for posting (and thanks to that troll for inspiring you).

    • Reina

      It looks great. I am really happy to have a mushroom marinade that isnt mostly soy sauce or miso. Thank you!

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