This recipe for stuffed portobello mushroom caps was a trial for me. I wanted to make something gluten-free, with no carbs, as we try to limit them but not completely stop having them. This did the trick! These were very filling but also very healthy and low calorie too!
Mouthwatering Portobello Mushroom Caps Stuffed With Lean Beef Patty
These portobello mushroom caps stuffed with lean beef patty are a good healthy dish to have when you want some healthy meal that's also tasty.
Ingredients
8 ounces ground beef (minced beef) - lean
2 large Portobello mushrooms
1 can ketchup (tomato sauce Australia and UK)
1 clove garlic - chopped
½ teaspoon cayenne pepper
¼ medium yellow onion - chopped
½ medium jalapeño - chopped- 1 tablespoon steak sauce
2 teaspoons olive oil
1 pinch Sea salt
1 pinch ground black pepper
Instructions
- Mix all ingredients except for tomato sauce and oil together in a bowl until all items are mixed well.
- Divide the mixture into 2 patties and form them in your hand to about the size of the mushrooms.
- To prepare the mushroom, spray a baking dish, add the tomato sauce and olive oil to the pan, and add the mushrooms (washed and stem removed) into the sauce.
- Add the beef patty to the mushrooms and bake at 350 degrees Fahrenheit for about 30 minutes. Then add the cheese to the top, and some chives for garnish, then bake for an additional 5 minutes to melt the cheese.
Nutrition
Calories: 353kcalCarbohydrates: 25gProtein: 29gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 74mgSodium: 1838mgPotassium: 1749mgFiber: 7gSugar: 16gVitamin A: 1741IUVitamin C: 30mgCalcium: 72mgIron: 6mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
