Drew31
Tue, Jun-12-07, 22:36
I'm a new guy and I'm not sure how detailed recipes are supposed to be here, but I'd like to throw this one out there for everyone who is not on a ZERO carb fix. Ok, let me begin by explaining a few things:
#1. I'm not hard-core ZERO carbs, I'm just starting in the low carb habit and I'm having some success and enjoying it.
#2. I have a decent background in professional cooking, so I do have the ability to just "throw something together" using imagination and a quick stop at the store. That being said, I very RARELY measure anything, I just kinda go by what I 'think' should be in there, and taste test often. If you are the type who needs measurements, my recipe ideas may not be for you. But...give it a shot anyway :)
#3 This recipe may not be in line with some peoples' allowance of carbs, but every ingredient is low carb on it's own merit. The combined total may be too much for some, and like I said...I don't measure, nor do I count, I just use low carb ingredients.
So, with that intro out of the way, I have been thinking about making a stuffed portabella to fit into my low carb life. I threw something together tonight and I was quite pleased with the results. I will list the main ingredients, in the amount that I recall using, and add in the 'extras' as I go along.
1/2 yellow onion
1/2 large green pepper
1lb 80/20 (cost vs quality) ground beef
5-6 strips of bacon (not the pre-cooked kind)
5 large portabella caps
1 block (1lb?) frozen chopped spinach (thawed) 'Fresh' spinach will require about a full bag.
3 heaping TBLS spoons minced garlic (from a jar)
2 hand fulls shredded mozz cheese
some beef gravy (from a jar)
ground black pepper (to taste)
Tabasco Chipotle sauce (to taste....optional, I like my food spicy)
Worcestershire sauce (to taste)
lemon juice (optional)
grated parmesan cheese (the pizza/pasta topping, not the $10/lb specialty stuff)
EVOO
I think that's it.
Heat skillet. Dice onion and green pepper and add to skillet, quickly followed by ground beef. Saute until browned. Drain grease. Meanwhile, in another skillet, cook bacon. Drain all but a little bacon grease. I added pepper to both skillets during cooking, as well as chipotle and worcestershire to the beef. once beef is browned, I stirred in about 1/4 of a 12oz jar of beef gravy. Add garlic to bacon grease pan and saute. Chop bacon and return to pan with garlic. Add block of (thawed) spinach to bacon and garlic. Saute.
Once beef mixture has reduced for a few minutes, add mozz cheese (enough to make it gooey). Remove from heat and allow to coagulate while you prepare the mushrooms. Preheat oven to 300.
Remove stems, paying close attention not to break curled edges of mushroom, as that is what keeps the filling in. Oil an edged cookie/baking sheet with EVOO with a paper towel, you won't need much. You need to use a sheet with raised edges, since there will be liquid from the mushrooms once they cook.
Place each cap top down on the pan. Squirt some lemon juice into the underside of mushroom (optional). Lay down a layer of the garlic/bacon/spinach mixture inside the mushroom. Then heap on the beef mixture, even it out between mushrooms depending on size. Top with parm cheese and throw it in the oven for 15-20 mins, or until mushrooms produce 'puddles'. Let stand for 5 mins and enjoy.
Like I said, I just used low carb ingredients, I have no idea what the net carb per mushroom is. If someone wants to speculate, feel free.
#1. I'm not hard-core ZERO carbs, I'm just starting in the low carb habit and I'm having some success and enjoying it.
#2. I have a decent background in professional cooking, so I do have the ability to just "throw something together" using imagination and a quick stop at the store. That being said, I very RARELY measure anything, I just kinda go by what I 'think' should be in there, and taste test often. If you are the type who needs measurements, my recipe ideas may not be for you. But...give it a shot anyway :)
#3 This recipe may not be in line with some peoples' allowance of carbs, but every ingredient is low carb on it's own merit. The combined total may be too much for some, and like I said...I don't measure, nor do I count, I just use low carb ingredients.
So, with that intro out of the way, I have been thinking about making a stuffed portabella to fit into my low carb life. I threw something together tonight and I was quite pleased with the results. I will list the main ingredients, in the amount that I recall using, and add in the 'extras' as I go along.
1/2 yellow onion
1/2 large green pepper
1lb 80/20 (cost vs quality) ground beef
5-6 strips of bacon (not the pre-cooked kind)
5 large portabella caps
1 block (1lb?) frozen chopped spinach (thawed) 'Fresh' spinach will require about a full bag.
3 heaping TBLS spoons minced garlic (from a jar)
2 hand fulls shredded mozz cheese
some beef gravy (from a jar)
ground black pepper (to taste)
Tabasco Chipotle sauce (to taste....optional, I like my food spicy)
Worcestershire sauce (to taste)
lemon juice (optional)
grated parmesan cheese (the pizza/pasta topping, not the $10/lb specialty stuff)
EVOO
I think that's it.
Heat skillet. Dice onion and green pepper and add to skillet, quickly followed by ground beef. Saute until browned. Drain grease. Meanwhile, in another skillet, cook bacon. Drain all but a little bacon grease. I added pepper to both skillets during cooking, as well as chipotle and worcestershire to the beef. once beef is browned, I stirred in about 1/4 of a 12oz jar of beef gravy. Add garlic to bacon grease pan and saute. Chop bacon and return to pan with garlic. Add block of (thawed) spinach to bacon and garlic. Saute.
Once beef mixture has reduced for a few minutes, add mozz cheese (enough to make it gooey). Remove from heat and allow to coagulate while you prepare the mushrooms. Preheat oven to 300.
Remove stems, paying close attention not to break curled edges of mushroom, as that is what keeps the filling in. Oil an edged cookie/baking sheet with EVOO with a paper towel, you won't need much. You need to use a sheet with raised edges, since there will be liquid from the mushrooms once they cook.
Place each cap top down on the pan. Squirt some lemon juice into the underside of mushroom (optional). Lay down a layer of the garlic/bacon/spinach mixture inside the mushroom. Then heap on the beef mixture, even it out between mushrooms depending on size. Top with parm cheese and throw it in the oven for 15-20 mins, or until mushrooms produce 'puddles'. Let stand for 5 mins and enjoy.
Like I said, I just used low carb ingredients, I have no idea what the net carb per mushroom is. If someone wants to speculate, feel free.