Stuffed Portabello Mushrooms
Meal: 78 cal Protein: 4 g Carbs: 9 g Fat: 4 g
Serving size 4 78 cal Protein: 4 g Carbs: 9 g Fat: 4 g
Ingredients
- 4 Mushrooms , portabellos
- 1 tbsp Olive Oil
- Sea Salt & Pepper
- 1 Tbsp Olive Oil
- 2-4 Shallots , diced
- Mushrooms stems, diced
- Sea Salt & Pepper
- 3-4 LG Handfuls Spinach , chopped
- ¼ C Almond Flour
- 1 C Marinara , a good brand or homemade (see: Roasted Tomato Marinara)
- ¼ C Pesto , good brand or homemade
- Buffalo Mozzarella , good quality, packed in water, thinly sliced
Directions
- Preheat to 400F. Adjust rack to top third of oven. Parchment line baking sheet.
- Brush each mushroom cap with EVOO, salt & pepper.
- Roast 10 minutes, or until soft.
- Heat sauté pan over medium heat. Add Shallots and garlic and cook until soft and fragrant.
- Add Mushroom stems, salt & pepper and cook until soft. Add spinach and cook until wilted. Add Almond Flour and toss to blend with spinach mixture. Remove from heat.
- Place Marinara in bottom of casserole dish. Mushrooms (cap side down) on top of marinara.
- Return the mushrooms to the oven and bake until mozzarella browns, approx 10 minutes.
