Portobello mushrooms are naturally low in calories and high in B and D vitamins. They’re healthy, flavorful, and can be good vehicles for delivering heavier and more flavorful foods like cheeses or leftover cooked meat. They are also a great substitute for bread in any sandwich and make the perfect burger bun.
Finely chopped red bell pepper and parsley add color to these Chicken Cheddar Stuffed Portobello Mushrooms. This recipe is very low in carbs and, since these mushrooms are also wheat-free, they are compatible with keto and gluten-free diets.
Chicken Cheddar Stuffed Portobello Mushrooms Recipe
Prep Time: 10 min | Cook Time: 20 min | Serves: 2
+ 4 Portobello mushrooms
+ 1/2 red onion, diced
+ 2 garlic cloves, minced
+ 1/2 red pepper, diced
+ 1 cup leftover cooked chicken or turkey, chopped into small pieces
+ 1/4 cup fresh parsley, coarsely chopped
+ 1 cup shredded cheddar cheese, divided
+ sea salt and freshly ground black pepper, to taste
Preheat oven to 350ºF (175ºC). Wash the mushrooms and remove the stems. Add chicken to a large bowl and toss with red pepper, red onion, garlic, parsley, salt, pepper, and half the cheese.
Add filling to mushroom caps then top with the remaining cheese. Bake in the oven for 20 minutes until mushroom caps are cooked through and cheese is melted. Serve and enjoy!
|371||8 g||21 g||36.4 g|