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Nutritional info per serving:
Portobello Mushrooms stuffed with Cream cheese and Bacon
Serves 1:
- Carbs: 1 gram
- Fats : 20 grams
- Protein: 22 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- 3 portobello mushrooms
- coconut oil
- 1 tablespoon full fat cream cheese
- 2 bacon rashers (unsmoked)
- 1 teaspoon extra virgin
- 1 1/2 teaspoons chives
- paprika (to taste)
Instructions:
- Preheat the oven to 2000C/4000F/gas 6.
- Fry the bacon in coconut oil until very crispy. Let it cool and then crush into small pieces.
- Remove the stems from the mushrooms and chop the stems finely. Saute the chopped stems in the same pan the bacon was fried in.
- Mix the crumbed bacon, fried stems and remaining ingredients together in a bowl.
- Next place the mushrooms in a greased baking dish and add some of the mixed ingredients to each.
- Place the stuffed mushrooms in the preheated oven and bake for approximately 5 minutes or until they turn golden brown and serve immediately.
Serves 1:
- Carbs: 1 gram
- Fats : 20 grams
- Protein: 22 grams
- Prep time: 5 minutes
- Cooking time: 20 minutes
Ingredients:
- 3 portobello mushrooms
- coconut oil
- 1 tablespoon full fat cream cheese
- 2 bacon rashers (unsmoked)
- 1 teaspoon extra virgin
- 1 1/2 teaspoons chives
- paprika (to taste)
Instructions:
- Preheat the oven to 2000C/4000F/gas 6.
- Fry the bacon in coconut oil until very crispy. Let it cool and then crush into small pieces.
- Remove the stems from the mushrooms and chop the stems finely. Saute the chopped stems in the same pan the bacon was fried in.
- Mix the crumbed bacon, fried stems and remaining ingredients together in a bowl.
- Next place the mushrooms in a greased baking dish and add some of the mixed ingredients to each.
- Place the stuffed mushrooms in the preheated oven and bake for approximately 5 minutes or until they turn golden brown and serve immediately.
