Lowcarbstuffedportabellas Recipes

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LOW CARB STUFFED PORTABELLAS

Make and share this Low Carb Stuffed Portabellas recipe from Food.com.

Provided by SEvans

Categories     One Dish Meal

Time 35m

Yield 5-6 serving(s)

Number Of Ingredients 11



Low Carb Stuffed Portabellas image

Steps:

  • Preheat your oven to 400 degrees.
  • Scoop out the stem and fins from the portabello mushrooms using a spoon- save the mushroom bits for the stuffing.
  • Dice the onion, green pepper, tomato and mushroom bits and saute in a non stick pan.
  • There is enough moisture from the vegetables that oil is unnecessary- crumble the the sausage meat (skin removed) into the pan at the same time- stirr in the garlic powder and salt and pepper to desired taste.
  • When the onions are opaque (approximately 15 mins) pour the spaghetti sauce in, stirr to combine evenly and put in the grated cheddar cheese, once again stirr to disburse evenly and remove from the heat.
  • Let the mixture rest for approximately 10 minutes to allow the cheese to melt.
  • Place your mushrooms in an appropriate baking pan or sheet-stuff the mushrooms with the vegetable mixture and sprinkle the top with the grated parmason cheese.
  • Bake in the oven for 20- 25 minutes or until the parmason cheese is golden in color.
  • Remove from the oven and let the mushrooms rest for approximatey 5 minutes and serve.

Nutrition Facts : Calories 202.4, Fat 13.4, SaturatedFat 5.7, Cholesterol 30.9, Sodium 508.2, Carbohydrate 9.9, Fiber 2.3, Sugar 4.9, Protein 11.8

5 -6 portabella mushrooms
2 Italian sausages (skin removed)
1 large fresh tomato
1/2 fresh green pepper
1 small onion
2 teaspoons garlic powder
1/4 cup spaghetti sauce
1/2 cup grated cheddar cheese
fresh grated parmesan cheese
salt
pepper

CRAB STUFFED PORTOBELLOS

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8



Crab Stuffed Portobellos image

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
  • Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving.

3 tablespoons coconut oil, melted
1 pound large portobello mushrooms, gills removed, stems removed and stems diced
2 scallions, sliced
4 ounces jumbo lump crabmeat
1 teaspoon Creole seasoning
Himalayan pink salt
Ground black pepper
1/2 cup shredded Parmesan

STUFFED PORTOBELLOS

Malcolm Lewis of Freeville, New York turns hearty portobellos into a flavorful meal. His addition of walnuts adds crunch to the savory topping. If you'd like, add raisins for a bit of sweetness.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11



Stuffed Portobellos image

Steps:

  • Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended. , Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Nutrition Facts : Calories 221 calories, Fat 12g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 435mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1large egg, lightly beaten
2 tablespoons vegetable broth

CRAB STUFFED PORTABELLA MUSHROOMS

Make and share this Crab Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Chelly Bo

Categories     Savory

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 14



Crab Stuffed Portabella Mushrooms image

Steps:

  • Preheat oven to 400-425 degrees. Take the butter and melt it over medium heat in a skillet. Once melted, add the garlic. The garlic will start to smell after about 2 minutes, then add half of the chopped onions and all of the bell peppers. Sautée for about 7 minutes then set aside to cool down. Next in a large bowl, take the cream cheese, garlic powder, half of your chopped parsley, salt, basil, bread crumbs, remaining green onions and crabmeat and mix together wit a wooden spoon or spatula. Once mixed, add the sautéed bell peppers and onions to the mix. Blend all the ingredients evenly. The finished mixture shouldnt be too sticky to the touch. it should be fairly easy to spoon or manipulate with the fingers. You may add more bread crumbs if desired. Next, brush the mushrooms with olive oil, arrange them in a pan and fill them with the mix. Once all of the mushrooms are filled, top them with the remaining parsley. Put the mushrooms in the oven for about 15-20 minutes (oven temps vary) watch them closely during this time. Once they start to brown, take them out and serve. Please note that there may be some mix remaining, this can be frozen a saved for a later date or refridgerated for up to 4 days.

Nutrition Facts : Calories 220.6, Fat 11.7, SaturatedFat 6.4, Cholesterol 42.9, Sodium 1029.5, Carbohydrate 19.4, Fiber 3.4, Sugar 4.3, Protein 11.5

1 1/2 cups parsley, chopped
2 cups green onions, chopped
1 garlic clove, cut fine
8 ounces cream cheese
1/4 cup garlic powder
1 tablespoon salt
1/4 cup dry basil
1/4 cup butter
1/2 yellow bell pepper, chopped fine
1/2 red bell pepper, chopped fine
1 1/2 cups breadcrumbs
12 -16 ounces crabmeat
12 -16 medium portabella mushrooms
olive oil

STUFFED PORTABELLA MUSHROOMS (RAW VEGAN)

This are such a quick & easy snack or meal to throw together. The ingredients look simple but the taste is amazing and sure to satisfy!

Provided by Mindelicious

Categories     Onions

Time 15m

Yield 2 caps, 1 serving(s)

Number Of Ingredients 6



Stuffed Portabella Mushrooms (Raw Vegan) image

Steps:

  • Wash & destem the mushrooms and place them stem side up on a plate.
  • Mash up the avocado and mix in the onions, tomato, and salt. Spoon this into the mushroom caps.
  • Pour Braggs lightly over each mushroom and around the plate so it soaks into the mushroom a bit. You can always add extras such as sprouts, more tomato, or olives. Enjoy!

2 portabella mushrooms
1 avocado
1/4 cup onion, diced
1 tomatoes, diced
1/8 teaspoon sea salt
Braggs liquid aminos

CRAB STUFFED PORTABELLA'S SINGING THE BLUES

This works great as an appetizer to a meal or as a sidedish. The blue cheese brings a nice rich flavor. Its gourmet food in your own kitchen

Provided by Denise Morris

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Crab Stuffed Portabella's Singing the Blues image

Steps:

  • Preheat oven to 350F degrees.
  • Remove stems of portabellas and scrape off the brown underside.
  • Heat oil in a sauce pan, add onion and garlic until the onion is tender.
  • Turn off the stove and add crabmeat, italian seasoning, parmeasean cheese, blue cheese and breadcrumbs.
  • Stuff the mushrooms, and place on a cookie sheet.
  • Mix the olive oil and water together and sprinkle over the mushrooms.
  • Bake 20-25 minutes serve while hot.

vegetable oil
1/2 cup chopped onion
2 cloves garlic (pressed)
1/2 lb crabmeat (can use imitation)
1 tablespoon italian seasoning
1 cup parmesan cheese
1 cup seasoned dry bread crumb
2 -3 ounces crumbled blue cheese
4 -5 portabella mushrooms (can also use baby bellas)
1/4 cup olive oil
1/4 cup water

STUFFED PORTABELLA MUSHROOMS

I came across this recipe a few years ago when I was on low carb diet. It can be a meal or nice as a side with grilled steak instead of a baked potato. I have also cut in halves or quarters to serve as an appetizer. This recipe can be halved or doubled easily. Hope you try and enjoy!

Provided by Barbara In Florida

Categories     Vegetable

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 5



Stuffed Portabella Mushrooms image

Steps:

  • Saute mushrooms in 4 T butter for about 5 minutes, save remaining butter (in saute pan).
  • Place caps in an oven-proof dish.
  • Mix Cream Cheese and Bacon and top mushroom caps, heaping the mix a little.
  • Top with grated cheese. Pour remaining butter (from saute pan) around mushrooms and bake for about 8-12 minutes at 375 degrees. Cheese on tops should be melted.
  • Best when served warm.

Nutrition Facts : Calories 268.3, Fat 25.4, SaturatedFat 14.2, Cholesterol 73, Sodium 299.6, Carbohydrate 5, Fiber 1.1, Sugar 3.4, Protein 6.8

6 -8 portabella mushrooms
4 tablespoons butter
8 ounces cream cheese (softened)
4 -5 slices bacon, cooked until crisp, cooled and crumbled
1/2 cup grated mozzarella cheese (or Cheese of your choice)

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