At first glance the other night, it appeared that we had nothing with which to make dinner. But, on second glance, I realized we had some giant portobello caps. Bingo. I took leftover veggies from other meals, bacon, sharp white cheddar cheese, and pesto, and we had dinner 30 minutes later! One portobello cap has about 4 grams of carbohydrates. I also recently learned that portobello mushrooms are a great source of potassium! Who knew? Considering I'm not eating many bananas these days due to the relatively high sugar content, I thought that was good news.
I'll post what I put in my stuffed mushrooms, but this is another recipe where you can add and subtract according to what you've got on hand.
Favorite Things Stuffed Portobellos
2 diced roma tomatos
1/2 diced yellow pepper
1 diced zucchinni
1/4 cup chopped green onions
1-2 cups spinach
2 minced cloves garlic
3 ounces sharp white cheddar cheese
4 Tb pesto
6 slices bacon (I used turkey bacon)
1. Cook the bacon, drain it, and cut into small pieces. (Keep in mind bacon will cook a bit more on the grill.)
2. Saute the tomato, pepper, onion, zucchini, and garlic in a bit of oil until peppers and zucchini are just softening.
3. Add bacon, shredded cheese, and pesto. Finally, stir in spinach until just wilted.
4. Wash mushroom caps, brush with a bit of olive oil, and fill with the stuffing ingredients.
5. Grill mushrooms over medium heat for about 10 minutes. Garnish with fresh basil or other herbs if you so desire.
I had two portobello caps, and had extra stuffing goodness left, so we had some lettuce wraps as well.
Some other favorite variations of this meal that we sometimes cook are portobello pizzas, or mushrooms stuffed with red pepper, tomato, basil, spinach, and feta.