Jerk Spiced Portobello Mushrooms, Cauliflower Coconut Rice & Mango Salsa

The dish is served on a white bowl on top of a colorful table napkin with some additional mango salsa and cauliflower coconut rice served on the side.

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.

Cauliflower are high in fibre and a great source of antioxidants.  Here are the top 8 health benefits of cauliflower.

What to have for dessert?  Try these beautiful Matcha Truffles.

Rate This Recipe
4.66 from 20 votes

Jerk Spiced Portobello Mushrooms, Cauliflower Coconut Rice & Mango Salsa

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

Nutrition (For one serving)

Calories: 696.49kcalCarbohydrates: 82.66gProtein: 22.22gFat: 39.96gSaturated Fat: 31.98gSodium: 2898.62mgPotassium: 2899.09mgFiber: 20.56gSugar: 47.16gVitamin A: 3879.68IUVitamin C: 381.39mgCalcium: 179.75mgIron: 5.53mg


Portobello mushrooms

  • 2 portobellos large, sliced into 3 or 4 chunky strips
  • 2 tsp jerk seasoning
  • 2 tsp coconut oil melted
  • 1 clove garlic minced
  • 1 ginger thumb-sized piece, minced
  • 2 spring onions cut at an angle
  • 2 tbsp tamari
  • 2 tsp lime juice

Cauliflower coconut rice

  • 1 cauliflower cut into florets
  • 2 tbsp coconut oil melted
  • 1 spring onion
  • 2 thyme small sprigs, leaves only
  • 1 pinch clove
  • 1/4 tsp salt
  • 1 tbsp lime juice

Mango salsa

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


  • Combine all the Portobello mushrooms marinade ingredients in a bowl (everything except the mushrooms).
  • Place the strips of mushroom in the marinade and ideally leave them overnight. You can also ‘get away with’ about an hour of marinating.
  • 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.
  • Pulse all cauliflower coconut rice ingredients in a food processor until ‘rice-like’.
  • Combine the mango salsa ingredients in a bowl and serve with the mushrooms and rice.


you can totally buy the jerk seasoning ready-made, but you can use this recipe for anyone whose not sure.
Rate This Recipe
4.66 from 20 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James

Connect With Russell James

Website Instagram Facebook YouTube

June 1st, 2016

26 thoughts on “Jerk Spiced Portobello Mushrooms, Cauliflower Coconut Rice & Mango Salsa”

  1. I just made this recipe and it was the best thing I have ever eaten in my life. Seriously! The flavors exploded in my mouth. It was simply amazing. If I try some of the other recipes on your site and they are that amazing, I will be signing up to take your raw food course. I am in awe!!

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

  3. 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.

  4. Amazing recipe!!! Tried today, my husband could not believe that it is ALL raw. Thank you, Russell!

  5. 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 🙂

  6. 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 ?

  7. 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!

  8. 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

  9. 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.

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

  11. 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 ?

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



    • 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. 🙂

  13. 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).

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


Leave a comment