Wash your carrots and cut the top and bottom off. Using a vegetable peeler, hold the carrot down flat on a cutting board and run the peeler along the carrot to create ribbons. Do this until the carrot is too thin to peel.
Over medium-high heat, melt some ghee butter. Add your mushrooms and rosemary.
Once your mushrooms are cooked about 1/2 way through or more, add your carrot ribbons and garlic powder.
Stir together well until carrots are cooked through.
Pull our your rosemary sprigs (if you choose to). Sprinkle with shredded Parmesan cheese.