Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 portobellos mushrooms (stems and gills removed)
- ¾ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- 1 garlic clove (minced)
- 1 medium ripe tomatoes (thinly sliced)
- 1 tablespoon fresh thyme
- 3 tablespoons grated Parmesan cheese
Nutrition Info Per Serving
Serving Size
1 mushroom
Carbohydrates
7
g
Protein
11
g
Fat
14
g
Calories
194
Sometimes you simply crave the classic taste of portobello parmesan. Thankfully, with our straightforward low carb portobello parmesan, you can enjoy the taste you know and love, all while maintaining your low-carb lifestyle! After you make this simple recipe for low carb portobello parmesan with a few ingredients, you’ll always want more.
Instructions
- Heat the oil in a large ovenproof skillet over medium heat.
- Lay the mushroom caps side down in the skillet and cook, undisturbed for 10 minutes.
- Turn and cook for 10 minutes. Turn over again.
- Combine the ricotta, mozzarella, and garlic in a small bowl. Season with pepper.
- Spoon about 3 tablespoons of the ricotta mixture into each mushroom cap while still in the pan, spreading gently into place.
- Preheat the broiler.
- Arrange a few tomato slices on each mushroom and sprinkle evenly with thyme and Parmesan.
- Broil for 3-5 minutes or until the tops are golden brown.