Low Carb Stuffed Portabellas Recipes

SPINACH ARTICHOKE STUFFED PORTOBELLO MUSHROOMS

Steps:

• Brush mushrooms with olive oil, place on baking pan in center of oven and broil high, 5 minutes each side, or until tender.
• Squeeze cooked spinach in clean dish towel if desired to remove excess water.
• Mix together the spinach, artichoke, cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until well combined.
• Stuff each mushroom cap with the spinach mix, distributing the filling evenly between the mushrooms.
• Sprinkle tops with mozzarella cheese.
• Bake at 375°F for 10-15 minutes. Turn broiler on high for a few minutes at end of baking to brown cheese, if needed.

LOW CARB STUFFED PORTABELLAS

Steps:

• Preheat your oven to 400 degrees.
• Scoop out the stem and fins from the portabello mushrooms using a spoon- save the mushroom bits for the stuffing.
• Dice the onion, green pepper, tomato and mushroom bits and saute in a non stick pan.
• There is enough moisture from the vegetables that oil is unnecessary- crumble the the sausage meat (skin removed) into the pan at the same time- stirr in the garlic powder and salt and pepper to desired taste.
• When the onions are opaque (approximately 15 mins) pour the spaghetti sauce in, stirr to combine evenly and put in the grated cheddar cheese, once again stirr to disburse evenly and remove from the heat.
• Let the mixture rest for approximately 10 minutes to allow the cheese to melt.
• Place your mushrooms in an appropriate baking pan or sheet-stuff the mushrooms with the vegetable mixture and sprinkle the top with the grated parmason cheese.
• Bake in the oven for 20- 25 minutes or until the parmason cheese is golden in color.
• Remove from the oven and let the mushrooms rest for approximatey 5 minutes and serve.