Portabella Skins Low Fat And Low Carb Food

LOW CARB STUFFED PORTABELLAS

Steps:

• Preheat your oven to 400 degrees.
• Scoop out the stem and fins from the portabello mushrooms using a spoon- save the mushroom bits for the stuffing.
• Dice the onion, green pepper, tomato and mushroom bits and saute in a non stick pan.
• There is enough moisture from the vegetables that oil is unnecessary- crumble the the sausage meat (skin removed) into the pan at the same time- stirr in the garlic powder and salt and pepper to desired taste.
• When the onions are opaque (approximately 15 mins) pour the spaghetti sauce in, stirr to combine evenly and put in the grated cheddar cheese, once again stirr to disburse evenly and remove from the heat.
• Let the mixture rest for approximately 10 minutes to allow the cheese to melt.
• Place your mushrooms in an appropriate baking pan or sheet-stuff the mushrooms with the vegetable mixture and sprinkle the top with the grated parmason cheese.
• Bake in the oven for 20- 25 minutes or until the parmason cheese is golden in color.
• Remove from the oven and let the mushrooms rest for approximatey 5 minutes and serve.

DIABETIC, LOW-FAT GRILLED PORTABELLA MUSHROOMS

Steps:

• In a small bowl, combine the garlic, rosemary, olive oil, and vinegar.
• Mix well.
• Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture.
• Cover and refrigerate for 30 minutes.
• Preheat the grill or oven broiler.
• Grill the mushrooms on low heat, or place them on a rack that is low in the oven.
• Cook each side of the Portobello for 5 minutes.
• Serve immediately.

PORTABELLA SKINS (LOW FAT AND LOW CARB)

Steps:

• Preheat oven to 450 degrees. Line baking sheet with foil and spray lightly with cooking spray; set aside.
• Brush mushroom caps and edges with oil. Sprinkle stem-side with salt and pepper and place, rounded side down, on baking sheet.
• Divide cheese among mushroom caps and bake 10 minutes or until cheese begins to melt and edges begin to brown.
• Remove baking sheet from oven and sprinkle bacon, tomato and chives over mushrooms. Return baking sheet to oven and cook an additional 5 minutes, or until cheese is melted and mushrooms are hot.
• If desired, cut into wedges and serve with toothpicks.

STUFFED PORTABELLA MUSHROOMS (LOW FAT!)

Steps:

• Combine cheese, butter, onion and spinach in a skillet over medium-low heat until cheese is melted.
• Scrap the underside of the mushroom caps. Chop and add to skillet.
• Fill each mushroom cap with ¼ of the cheese mixture.
• Bake at 350* for 15 minutes or until mushrooms are tender.

LOW-CARB PORTABELLA PIZZAS

Steps:

• Preheat oven to 400 degrees.
• On a jelly roll pan, spray two circles, about 3 inches in diameter, and place mushroom caps on top of the circles, stem side up.
• Spoon 1/4 cup of the pizza sauce into each cup (use more or less as you desire).
• In a small bowl, blend together the cream cheese and parmesan. Add seasoning and mozzarella cheese. Stir to combine.
• Carefully stuff each cup with half of the cheese mixture.
• Place 4 pepperoni slices on each cup, on top of the cheese.
• Spoon italian sausage on top of the pepperoni.
• Top with additional mozzarella cheese.
• Carefully press down on each "pizza" to secure the toppings.
• Bake in pre-heated oven for approximately 15-20 minutes, or until cheese has melted and is lightly browned.
• Enjoy!