FINALLY! LOW CARB , SUGAR FREE(stevia+ Erythritol),HIGH PROTEIN HIGH FIBER JUMBO COOKIES NOW AVAILABLE IN YOUR LOCAL GROCERY AND HEALTH FOOD STORE!(Check in freezer section)

Low Carb Vegetable Stuffed Portobello Mushrooms Topped with Cheese

 

 This is a dietetics favorite. So easy and so delicious and so healthy you might want to double the recipe in case others snatch it before you get to taste!

Ingredients:

  • 1 teaspoon olive oil
  • 2 loose cups baby spinach, chopped
  • 3 cloves chopped garlic
  • 1/3 cup chopped onion
  • 1/3 cup chopped green bell pepper
  •  salt
  • 3/4 cup low fat cottage cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 4 large basil leaves, chopped
  • 4 large portobello mushroom caps
  • 1/2 cup marinara sauce
  • 1/2 cup low fat shredded mozzarella

Directions:

  1. Preheat the oven to 400F. Spray a baking sheet with oil. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with salt and pepper.
  2. Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and green pepper and season with salt. Cook until soft. Add the baby spinach and saute until wilted, about 1 minute.
  3. In a medium bowl add the cottage cheese, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix. Stuff the mushrooms with cheese mixture and top each with 2 tbsp marinara, 2 tbsp mozzarella.
  4. Bake in the oven for. 30 min. Garnish with basil and enjoy!

Leave a comment

Please note, comments must be approved before they are published