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HG's Creamy Mushroom Faux-sotto


Serving Size: 1/4th of recipe (about 1 cup)
Calories: 205
Fat: 2.5g
Sodium: 585mg
Carbs: 39g
Fiber: 3.5g
Sugars: 5g
Protein: 7.5g

PointsPlus® value 5*

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  • 2 cups finely chopped cauliflower
  • 1 1/2 cups fat-free vegetable broth
  • 1 1/2 cups thinly sliced baby bella mushrooms
  • 1 1/2 cups thinly sliced white mushrooms
  • 1 cup diced onion
  • 3/4 cup uncooked brown rice
  • 1 tsp. chopped garlic
  • 1 tsp. Italian seasoning
  • 1/4 tsp. salt, or more to taste
  • 1/8 tsp. black pepper, or more to taste
  • 4 tsp. reduced-fat Parmesan-style grated topping
  • 2 wedges The Laughing Cow Light Creamy Swiss cheese
  • Optional garnish: chopped parsley


Adapted from


Step 1

n a medium-large nonstick pot, combine all ingredients except Parm-style topping and cheese wedges. Add 3/4 cup water. Stir until well mixed. Bring to a boil.

Reduce heat to medium low. Cover and simmer for about 35 minutes, until rice is cooked and veggies are tender.

Add Parm-style topping and cheese wedges, breaking the wedges into pieces. Cook and stir until cheese has melted and is evenly distributed. Serve and enjoy!

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