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I would think that we would have a Veggie Main Dish Category, but since we don't, I chose Other for this one.
I love these, and used to make them with bread crumbs and balsamic vinegar, but have adapted them for the diet.
I cook up several at once, and either put them in individual containers in the fridge, or freeze them. Sams Club and Costco carry packages of 4 for great prices, and they are big and nice ones. The only thing is, the stems are usually cut off more, sometimes I have to sacrifice one of the portabellas for the filling, or I use some regular mushrooms if I have them on hand.
The filling can be altered for individual tastes, I will put down what I put in them, and offer some variations, but suit your own self, and have fun! I always make this to eye, so I am winging it here...but I will do it for one mushroom so that I can get the carb count closer. I went strictly out of the Atkins Carb Gram Counter book for this...
STUFFED PORTABELLA MUSHROOMS
Mushroom (5.8-1.7=4.1 for a 4 oz)
Olive Oil or butter(0)
Red Wine Vinegar (1.5 for 1tbs)
Red Table Wine (though it is not legal on induction) (1 carb for 1 oz)
Spices (I use Spike - 0 carbs)
Onions chopped (1.7-.35=1.35 for 1/8 cup)
Garlic chopped (1.0-.1=.9 for one clove)
Bacon chopped (0)
Feta Cheese (1.2 for 1 ounce)
Parmesan Cheese (.2 for 1 tbs)
Snap off the stem of the Portabella and set aside. Brush the mushroom off of any debris. Put it in a dish gill side down.
Mix Olive Oil, Red Wine Vinegar, Red Table Wine (?) and spices with a whisk to blend together. Brush this mixture over the Portabella with a pastry brush. Turn mushroom over and brush it on the underside, liberally soaking into the gills. Set aside.
In a small frying pan, heat olive oil or butter and add garlic and onions (and bacon if it is raw, if cooked previously, add with mushrooms). Chop up the mushroom stem, adding regular mushrooms if there is not enough. Add mushrooms (and bacon) to the pan when onions are soft. Cook until mushrooms are soft and done.
Take from the heat, pour into a mixing bowl and add the feta cheese (I like a little red wine in this mixture too, just a tablespoon or two). Mix well and heap upon the mushroom.
Put Parmesan cheese on top.
Cook in a preheated 400 oven until mushroom is done through, normally about 20-40 minutes depending on thickness of mushroom, amount of heaping and number of mushrooms being cooked.
The carb counts can be reduced by choice of toppings as well as thinner mushrooms. I actually like them with thinner mushrooms rather than the thick ones.
Variations of ingredients to add:
sausage instead of bacon
bleu cheese instead of feta
green onions chopped
baby shrimp
artichoke hearts
sour cream
ground pork rinds (to substitute the original bread crumbs)
let your imagination go wild!
I love these, and used to make them with bread crumbs and balsamic vinegar, but have adapted them for the diet.
I cook up several at once, and either put them in individual containers in the fridge, or freeze them. Sams Club and Costco carry packages of 4 for great prices, and they are big and nice ones. The only thing is, the stems are usually cut off more, sometimes I have to sacrifice one of the portabellas for the filling, or I use some regular mushrooms if I have them on hand.
The filling can be altered for individual tastes, I will put down what I put in them, and offer some variations, but suit your own self, and have fun! I always make this to eye, so I am winging it here...but I will do it for one mushroom so that I can get the carb count closer. I went strictly out of the Atkins Carb Gram Counter book for this...
STUFFED PORTABELLA MUSHROOMS
Mushroom (5.8-1.7=4.1 for a 4 oz)
Olive Oil or butter(0)
Red Wine Vinegar (1.5 for 1tbs)
Red Table Wine (though it is not legal on induction) (1 carb for 1 oz)
Spices (I use Spike - 0 carbs)
Onions chopped (1.7-.35=1.35 for 1/8 cup)
Garlic chopped (1.0-.1=.9 for one clove)
Bacon chopped (0)
Feta Cheese (1.2 for 1 ounce)
Parmesan Cheese (.2 for 1 tbs)
Snap off the stem of the Portabella and set aside. Brush the mushroom off of any debris. Put it in a dish gill side down.
Mix Olive Oil, Red Wine Vinegar, Red Table Wine (?) and spices with a whisk to blend together. Brush this mixture over the Portabella with a pastry brush. Turn mushroom over and brush it on the underside, liberally soaking into the gills. Set aside.
In a small frying pan, heat olive oil or butter and add garlic and onions (and bacon if it is raw, if cooked previously, add with mushrooms). Chop up the mushroom stem, adding regular mushrooms if there is not enough. Add mushrooms (and bacon) to the pan when onions are soft. Cook until mushrooms are soft and done.
Take from the heat, pour into a mixing bowl and add the feta cheese (I like a little red wine in this mixture too, just a tablespoon or two). Mix well and heap upon the mushroom.
Put Parmesan cheese on top.
Cook in a preheated 400 oven until mushroom is done through, normally about 20-40 minutes depending on thickness of mushroom, amount of heaping and number of mushrooms being cooked.
The carb counts can be reduced by choice of toppings as well as thinner mushrooms. I actually like them with thinner mushrooms rather than the thick ones.
Variations of ingredients to add:
sausage instead of bacon
bleu cheese instead of feta
green onions chopped
baby shrimp
artichoke hearts
sour cream
ground pork rinds (to substitute the original bread crumbs)
let your imagination go wild!
I am back on induction, a week into it now on 4/22/10, doing excellent and seeing results. Once again, my weight goal is 140. 