A great low carb meal that I love to make is stuffed mushrooms. They are so versatile. You can stuff them with cheese, meat, veggies. Anything your heart desires. The stuffed Portobello mushrooms I use as the main item in a meal. I usually eat these with a salad or another veggie on the side.
You can really stuff mushrooms with anything. These have fresh mozzarella and arugula. I finished with fresh chopped tomatoes.
Fresh Mozzarella & Arugula Stuffed Portobello Mushrooms
6 large Portobello mushroom, stems removed, cleaned
12 oz fresh mozzarella, diced
12 oz fresh arugula
3 garlic cloves, minced
3 large Roma tomatoes, diced
1 T fresh basil (1/2 T dried basil)
2 T olive Oil
2 t salt
2 t pepper
Directions: Preheat Oven 400°. Place mushrooms on a baking sheet. Add in 2 oz of mozzarella to each mushroom and 1 oz of fresh arugula and add a few pieces of minced garlic. Sprinkle with salt and pepper. Use more or less of the cheese and arugula if you would like. Drizzle olive oil over the top of mushrooms. Bake in the oven for 20-25 minutes depending on the size. Remove from the oven when the mushrooms are tender and the cheese is fully melted. Top with the diced tomatoes and basil and a pinch of salt and serve hot.
Note: These are perfect with any ingredients. Use goat cheese, or cream cheese and panko bread crumbs. Stuff with Italian sausage. Or even feta and spinach. Cook times may vary depending on size of mushrooms and ovens.