PORTOBELLO BBQ MELT
4 portobello mushroom caps, stems removed
1/4 cup onion, chopped
1 pound ground chuck
6 tablespoons low carb barbecue sauce *
Salt and pepper, to taste
4 ounces cheddar cheese, shredded
Grill, broil or pan-fry the mushrooms until tender, but not mushy; set aside and keep warm. Meanwhile, brown the meat and onion; drain the fat. Add the barbecue sauce and season to taste with salt and pepper. Cook until hot and bubbly. Place the mushroom caps, gill side up, on a baking sheet and top with the meat mixture. Sprinkle with cheese and broil until the cheese is melted. Serve at once.
Makes 4 servings
Do not freeze
* I used Carb Options barbecue sauce.
Per Serving: 445 Calories; 33g Fat; 29g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
For such a simple dish, this is quite tasty. I can think of all kinds of flavor variations. How about spaghetti sauce or pizza sauce topped with mozzarella cheese? Or, how about some sloppy joes or taco sauce instead of the barbecue sauce? Or, maybe some alfredo sauce and top the mushrooms with parmesan cheese.
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