For many years I was a vegetarian and the men in my life - hubby and son - managed just fine. They ate meat when we went out, but not at home. I spent a good deal of time cooking meatless dishes I thought they'd like, and for the most part they did. However, a few years ago I just got tired of never eating meat - specifically pork. (I have a weakness for bacon, barbecue, ham, etc.) So, slowly I added meat back into the family diet (to the sound of much rejoicing, I think). These days, if I make something meatless, I generally expect the guys will enjoy it as much as I do. Apparently I am mistaken.
It all started when I picked up some lovely, quite large portabella mushrooms at a local produce market for next to nothing. After looking at them in the fridge for a couple of days, I decided stuffed mushrooms would be the way to go. While I like ground beef or turkey in my stuffed peppers, I thought the mushrooms would be meaty enough on their own, but my guys disagreed. (So, the lesson here is that hubby doesn't really believe something is a meal if no meat is involved. I thought all those years of eating vegetarian goodies had persuaded him otherwise.) Thus, next time I will be adding ground beef (or turkey or pork or whatever is in the freezer) to these beautiful mushrooms. It occurs to me that crab meat would also be an interesting addition to the filling mix. So, maybe I could get a little fish in here, instead. That could be a nice compromise.
Since I wanted something meatless, I stuffed the caps with a mixture of cheeses and roasted veggies. Usually I roast all my vegetables at once so they'll be ready for use throughout the week. After a trip to Superstition Ranch Market, I came home with an assortment of squash and bell peppers, so that's what went into the stuffing. Of course other vegetables would work just as well, so use what you have. If you don't want to spend the time roasting the veggies beforehand, just chop what you need and cook them along with the hamburger. It's all good.
Roasted Veggies - Roasting works best when the vegetables are about the same size and consistency. I do frequently roast mixed vegetables, but it is easier to roast everything alike together. I cut everything into one inch pieces, put it all in a large bowl, and drizzle with olive oil. Usually, I have one batch that is seasoned with salt and pepper only and another that gets a liberal dose of Italian herbs. Thirty minutes in a 350 degree oven is about right for most vegetables, though potatoes take a little longer.
6 large portabella mushroom caps - cleaned (1.5 net carbs each for a total of 9)
1/2 cup roasted squash (2.4 net carbs)
1/2 cup roasted bell peppers (3.5 net carbs - Use the red and green ones since the yellow ones have a higher carb count.)
4 ounces cream cheese - softened (4 net carbs)
4 ounces fontina cheese - grated (2 net carbs)
2 tablespoons mayonnaise (0 carbs)
Salt and Pepper to taste (I don't use much because the roasted veggies have already been seasoned.)
The entire dish weighs in at 20.9 net carbs, which comes out to 3.5 net carbs per serving (6 servings).
If you omit the meat and use smaller mushrooms, this would make a nice appetizer. Crab would also be a good change in either the meal-sized shrooms or the smaller appetizer portions.
Enjoy!
It all started when I picked up some lovely, quite large portabella mushrooms at a local produce market for next to nothing. After looking at them in the fridge for a couple of days, I decided stuffed mushrooms would be the way to go. While I like ground beef or turkey in my stuffed peppers, I thought the mushrooms would be meaty enough on their own, but my guys disagreed. (So, the lesson here is that hubby doesn't really believe something is a meal if no meat is involved. I thought all those years of eating vegetarian goodies had persuaded him otherwise.) Thus, next time I will be adding ground beef (or turkey or pork or whatever is in the freezer) to these beautiful mushrooms. It occurs to me that crab meat would also be an interesting addition to the filling mix. So, maybe I could get a little fish in here, instead. That could be a nice compromise.
Since I wanted something meatless, I stuffed the caps with a mixture of cheeses and roasted veggies. Usually I roast all my vegetables at once so they'll be ready for use throughout the week. After a trip to Superstition Ranch Market, I came home with an assortment of squash and bell peppers, so that's what went into the stuffing. Of course other vegetables would work just as well, so use what you have. If you don't want to spend the time roasting the veggies beforehand, just chop what you need and cook them along with the hamburger. It's all good.
Roasted Veggies - Roasting works best when the vegetables are about the same size and consistency. I do frequently roast mixed vegetables, but it is easier to roast everything alike together. I cut everything into one inch pieces, put it all in a large bowl, and drizzle with olive oil. Usually, I have one batch that is seasoned with salt and pepper only and another that gets a liberal dose of Italian herbs. Thirty minutes in a 350 degree oven is about right for most vegetables, though potatoes take a little longer.
Jenny's Stuffed Mushrooms
1 pound ground beef (0 carbs)6 large portabella mushroom caps - cleaned (1.5 net carbs each for a total of 9)
1/2 cup roasted squash (2.4 net carbs)
1/2 cup roasted bell peppers (3.5 net carbs - Use the red and green ones since the yellow ones have a higher carb count.)
4 ounces cream cheese - softened (4 net carbs)
4 ounces fontina cheese - grated (2 net carbs)
2 tablespoons mayonnaise (0 carbs)
Salt and Pepper to taste (I don't use much because the roasted veggies have already been seasoned.)
- Brown the ground beef, using a spoon to break it up as it cooks.
- If are not using pre-roasted vegetables, finely chop the squash and peppers and add them to the meat to cook. If you are using pre-roasted veggies, chop them finely and set them aside until the meat is done.
- While the meat cooks, place the mushroom caps in a glass dish and microwave on high for 5 minutes. Drain the mushrooms and pat off the excess liquid. Return the mushrooms to the dish.
- Drain the beef thoroughly and set aside.
- In a medium bowl, combine the cream cheese, fontina cheese, and mayonnaise.
- Stir in the chopped vegetables and meat, and season to taste.
- Divide the mixture evenly among the mushroom caps.
- Return to the microwave for 2 to 3 minutes, until the filling is bubbling and melted.
The entire dish weighs in at 20.9 net carbs, which comes out to 3.5 net carbs per serving (6 servings).
If you omit the meat and use smaller mushrooms, this would make a nice appetizer. Crab would also be a good change in either the meal-sized shrooms or the smaller appetizer portions.
Enjoy!
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