4-6 giant Portabella caps
1 jar low-carb spaghetti sauce
1 lb ground beef
2 c mozzarella cheese, divided
1/4 c olive oil
Parmesan cheese for topping

Brush the portabella caps generously with olive oil, place gill-side down on broiling pan. Broil for 4-5 minutes. Flip the caps, brush with more oil, then mound 1/2 the cheese on top of the caps. Broil for another 2-3 minutes. Do not overcook, or they will completely shrink!!

Brown the beef, add to the spaghetti sauce. Serve over the Portabella caps, top with remaining cheeses.

NOTE: I make my own spaghetti sauce usually, but it's almost as good using the new low-carb stuff in jars. Whichever works best for you!!

Carb count: divide the total carbs in the sauce by how many servings you have. The mushrooms, meat, and cheeses add very little. Usually comes out to around 6 carbs per person, as I recall from the last jar I used, but that will vary by the brand used.

I wish I knew what a portabella cap was and I would definetly try this recipe MY fav food right next to mexican Italian!!!! This is italian isn't it??? sounds very delicious..

HI - It's a mushroom - the cap is just the big piece at the top of the stem. Lots of people use portabellos in place of hamburgers on low cal low fat diets. We just love them in our house.

PecanPie