Meat Stuffed Portabello Caps recipe – BigOven.com
9 Servings
Mushrooms American
Diabetic, Low Carb, Superbowl, Summer, Fourth of July, Grill, Simple – Easy, Snacks, Brunch, Appetizers, American, Mushrooms
8 medium portabello mushrooms
2 stalks celery (optional)
1 oz. fresh basil leaves
1/4 oz. fresh thyme
2 small roma tomatoes
1 cup jack cheese to taste
1 lb. lean ground beef – cooked and drained
1 tablespoon Ginger roots grated fresh
1 medium shallot
1 pinch black pepper
2 tablespoon sesame seeds – tbs. toasted
4 oz. baby spinach leaves
1/4 cup EV Olive Oil
Remove stems from the caps, remove dirty end then chop the stems and put them into a bowl. Take the caps and oil the outside with additional Olive or Grapeseed oil and place on to plates.
Chop all other ingredients and add to chopped portabello stems.
Mix well and stuff into oiled caps.
Grill for about 10 minutes, turning once
Serve with a light spray of Soy Sauce and salt to taste.
Each grilled mushroom (about 4 oz) contains an estimated:
Cals: 224, FatCals: 128, TotalFat: 14g
SatFat: 6g, polyFat: 1g, MonoFat: 6g
Chol: 62mg, Na: 146mg, K: 419mg
Totcarbs: 3, Fiber: 1g, Sugars: 1g,
NetCarbs: 2g, Protein: 21g
