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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Stuffed Portobello Mushrooms Recipe

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This recipe for Stuffed Portobello Mushrooms is from Keto Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 portobello mushrooms
1 tablespoon extra-virgin olive oil
2 teaspoons minced garlic
1 cup shredded kale
1 cup cream cheese, softened
2 teaspoons chopped fresh basil
1/4 teaspoon freshly ground black pepper
4 teaspoons almond meal, divided
1/4 cup shredded mozzarella, divided
Directions:
Directions:
1. Preheat the oven to 350ºF.

2. Remove the stems for the mushroom caps, and use a spoon to scoop out the black gills to form a hollow. Set them aside on a small baking sheet.

3. In a medium skillet, heat the olive oil and saute the garlic and kale until fragrant and the greens are tender, about 5 minutes.

4. Transfer the kale to a medium bowl, and stir in the cream cheese, basil, and pepper.

5. Mound the cheese mixture into the mushroom caps and top each with 1 teaspoon of almond meal and 1 tablespoon of mozzarella cheese.

6. Bake the caps until the filling is heated through and the cheese is bubbly and golden, about 15 minutes, and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes - cook time 15 minutes
Personal Notes:
Personal Notes:
Per serving:
calories 300
fat 25g
total carbs 9g
fiber 3g
net carbs 6g
sugar 0g
protein 11g

 

 

 

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