In a large pan on Med/High heat, place 3 tbl of EVOO and 3 tbl of Butter and add chopped Carrots. Stir in for 2 min.
Then add Celery, Onions, Leeks and Cauliflower rice, Salt and Pepper (1 teaspoon of each) and 3 tbl of the fresh chopped Parsley. Sauté till vegetables are soft, and then place in a large mixing bowl.
Using the same pan , add 3 tbl of Butter and 2 tbl EVOO (Med/High heat). Add in diced Shallots, ground Portobella Mushrooms, Salt and Pepper, and in the remaining Parsley, Sage and Rosemary. Sauté for 5 min and add the Mushroom and Vegetable broth. Continue to cook for 5 -7 min till reduced to half.
Add everything to the same mixing bowl, plus croutons (optional if less carbs desired), and all of the shredded Cheddar. Place in a pre-heated oven at 400 °F for 15 min.
While baking the stuffing, make your 8 Cheddar Folios Bowls (following the directions on the package). When Stuffing is done, fill each bowl and place on a side dish to serve individually to each Guest.