Portabella Skins Low Fat And Low Carb Recipes

PORTABELLA SKINS (LOW FAT AND LOW CARB)

Portabella Skins (Low Fat and Low Carb) image

This are so good and a wonderful alternative to potato skins. I like to add sour cream and sometimes salsa in place of the tomato to mine. YUM!

Provided by Mika G.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 portabella mushrooms
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup shredded reduced-fat cheddar cheese
2 slices turkey bacon, crisply cooked and crumbled
1 small tomatoes, seeded and chopped
1 tablespoon minced fresh chives or 1 tablespoon green onion

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.

Nutrition Facts : Calories 73.7, Fat 5, SaturatedFat 0.9, Cholesterol 6.3, Sodium 236.6, Carbohydrate 5.3, Fiber 1.6, Sugar 2.2, Protein 3.4

LOW CARB STUFFED PORTABELLAS

Low Carb Stuffed Portabellas image

Make and share this Low Carb Stuffed Portabellas recipe from Food.com.

Provided by SEvans

Categories One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

5 -6 portabella mushrooms
2 Italian sausages (skin removed)
1 large fresh tomato
1/2 fresh green pepper
1 small onion
2 teaspoons garlic powder
1/4 cup spaghetti sauce
1/2 cup grated cheddar cheese
fresh grated parmesan cheese
salt
pepper

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.

Nutrition Facts : Calories 202.4, Fat 13.4, SaturatedFat 5.7, Cholesterol 30.9, Sodium 508.2, Carbohydrate 9.9, Fiber 2.3, Sugar 4.9, Protein 11.8

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