February 3, 2017
Enchilada Stuffed Portobello Mushrooms

Enchilada Stuffed Portobello Mushrooms

Enchilada stuffed portobello mushrooms make for a simple and a low carb and keto friendly appetizer or main course. It’s surprising to think about when and why we eat carbs. Often they are used to hold our food together and rarely they are the main attraction. Portobello mushrooms have been a tasty low-carb substitution for meals we used to make with rice or pasta.

Fried, baked, or barbecued –  the temperature and cooking times are all similar. The beauty of this recipe? You can kick up the spice with some hot sauce or calm the zest with sour cream.

As an appetizer for the family or if you’re hosting a dinner party, try placing all of the condiments on the table and let your friends and family build their own Portobello Mushrooms.

Ketogenic Tip: Black beans are a carbohydrate macro issue, try substituting with carrots or peppers. It will reduce the carb impact on your macros.

Pro Tip: use smaller mushroom caps with this recipe to turn this it into a perfect party appetizer.

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Enchilada Stuffed Portobello Mushrooms
These enchilada stuffed portobello mushrooms make for a simple and a low carb and ketogenic friendly appetizer or main course.
enchilada stuffed portobello mushrooms
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Rating: 0
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Course Dessert, Main Dish
Prep Time 15 minutes
Cook Time 6 minutes
Servings
Course Dessert, Main Dish
Prep Time 15 minutes
Cook Time 6 minutes
Servings
enchilada stuffed portobello mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
  6. Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
  7. Sprinkle with chives and serve with a side salad.
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Nutrition Facts
Enchilada Stuffed Portobello Mushrooms
Amount Per Serving
Calories 383 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 53mg 18%
Sodium 886mg 37%
Potassium 205mg 6%
Total Carbohydrates 11g 4%
Dietary Fiber 5g 20%
Sugars 2g
Protein 20g 40%
Vitamin A 18%
Vitamin C 12%
Calcium 45%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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