Stuffed Portabello Mushroom Cap with Bacon
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 413.5
- Total Fat: 24.1 g
- Cholesterol: 79.5 mg
- Sodium: 1,007.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.9 g
- Protein: 26.2 g
View full nutritional breakdown of Stuffed Portabello Mushroom Cap with Bacon calories by ingredient
Introduction
This is a filling, yet low calorie food item. Can be eaten alone or it can be a great side dish to your protein and veggies. One of my personal favorites. This is a filling, yet low calorie food item. Can be eaten alone or it can be a great side dish to your protein and veggies. One of my personal favorites.Number of Servings: 1
Ingredients
-
1 portabello mushroom cap
1 tsp minced garlic
1 cup chopped onion
2 slices Butterball turkey bacon
2 wedges of light laughing cow queso fresco & chipotle
2 oz shredded cheddar cheese
Directions
*Preheat oven to 350 degrees.
*Wash the mushroom cap. Remove stem and dice.
*In a skillet, saute your bacon, onions, garlic and mushroom stem, until all water has been released from the stem. Remove from heat.
*In a small bowl, combine laughing cow cheese and the bacon mixture.
*Place mushroom cap onto a baking sheet.
*Fill mushroom cap with the bacon mixture, and sprinkle the shredded cheddar cheese on top.
*Bake for 25-30 minutes, until cheese has melted and is bubbling.
Serving Size: Makes 1 stuffed mushroom cap
Number of Servings: 1
Recipe submitted by SparkPeople user BRITISHROSE2012.
*Wash the mushroom cap. Remove stem and dice.
*In a skillet, saute your bacon, onions, garlic and mushroom stem, until all water has been released from the stem. Remove from heat.
*In a small bowl, combine laughing cow cheese and the bacon mixture.
*Place mushroom cap onto a baking sheet.
*Fill mushroom cap with the bacon mixture, and sprinkle the shredded cheddar cheese on top.
*Bake for 25-30 minutes, until cheese has melted and is bubbling.
Serving Size: Makes 1 stuffed mushroom cap
Number of Servings: 1
Recipe submitted by SparkPeople user BRITISHROSE2012.