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Stuffed Portobello Mushroom Recipe
Treat yourself to the savory, low carb goodness found in this stuffed portobello mushroom recipe.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
Author:
Holly
Equipment
Frying Pan
Baking Dish
Ingredients
1
pound
lean ground beef
½
cup
onion
diced
2
cloves
garlic
minced
2
cups
cauliflower
riced
1
teaspoon
Italian seasoning
2
cups
low carb pasta sauce
4
large portobello mushrooms
2
ounces
parmesan cheese
shredded
4
ounces
mozzarella cheese
shredded
fresh parsley & basil
for garnish
Instructions
Preheat oven to 375°F.
Cook ground beef, onion and garlic until no pink remains. Drain any fat.
Add riced cauliflower and Italian seasoning. Cook 5-7 minutes more or until softened. Stir in pasta sauce.
Meanwhile, remove the stems from the mushroom caps. Using a small spoon, scrape out the dark gills and discard.
Divide the meat mixture over the mushrooms. Top with cheeses and bake 25-30 minutes or until mushrooms are tender.
Notes
It is best to clean mushrooms by wiping away any debris with a clean paper towel.
Gently scrape away the gills from the underside of the mushroom with a spoon.
Nutrition
Calories:
366
kcal
|
Carbohydrates:
16
g
|
Protein:
40
g
|
Fat:
16
g
|
Saturated Fat:
9
g
|
Cholesterol:
102
mg
|
Sodium:
1145
mg
|
Potassium:
1317
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
833
IU
|
Vitamin C:
34
mg
|
Calcium:
363
mg
|
Iron:
5
mg