Portabella Mushrooms No Bun No Extra Cheese Recipes

20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mushroom recipe in 30 minutes or less!

PORTABELLA MUSHROOMS - NO BUN, NO EXTRA CHEESE

Steps:

• 1. Pre-heat oven to 375 F.
• 2. Clean the mushrooms with a paper towel, then remove the stems. Clean the underside with a medium size spoon, removing the brown scale-like texture, which is referred to as the gills.
• 3. Brush both the top and underside of mushroom with olive oil if desired.
• 4. You will need a shallow pan like a jelly roll type. Spray with non-stick cooking spray and add each of the mushrooms. Set aside until needed.
• 5. Chop the stems along with the red bell pepper, mini sweet peppers and garlic, or use a food processor.
• 6. Add the olive oil to a large skillet. Then add the peppers with mushroom stems and saute until tender and transparent. Remove from heat and set aside.
• 7. Now slice the onions. Top each mushroom cap with a slice of sharp cheddar cheese. Then add two onion slices on top of each cheese slice.
• 8. Divide the sauteed pepper mixture evenly atop each of the mushrooms.
• 9. Next, when cool enough to handle, wrap each mushroom portion with 2 slices of the smoked bacon strips, over the top in a crisscross pattern and tucking underneath. Repeat until all are wrapped.
• 10. Now place the pan in preheated 375 degree oven and bake for 25 minutes.
• 11. Then, increase the temperature to 400 degrees and continue baking for an additional 20 minutes or until bacon is cooked crisp and golden brown, or as desired.
• 12. Serve without bun for low carb eating, or with a bun, as desired, with the suggested condiments. Enjoy.
• 13. This recipe makes 7 Portions, & the nutritional analysis is 243 calories per serving, Fat 15 g, Cholesterol 50Mg, Sodium 1137, Potassium 183, Carbs 12g, Fiber 3g, Sugars 7 g, Protein 13g, & net carbs is 9 g per serving.

GARLICKY PORTABELLA MUSHROOMS

Steps:

• Sauté the mushrooms in olive oil until browned on one side, 4-6 minutes.
• Turn and add the garlic, salt and pepper.
• Sauté for another 2 minutes, add the parsley and cover the pan.
• Turn off the heat and serve immediately Garnished with a little chopped fresh parsley, if desired.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.

PORTABELLA MUSHROOMS

Steps:

• Remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap.
• Place, smooth side up, in large, shallow glass dish.
• Combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly.
• Let stand for 15 minutes.
• Reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
• Turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed.
• Arrange Parmesan over top; cook, covered, for about 2 minutes or until melted.