These fajita stuffed portobellos make for a delicious and easy low carb dinner. A quick and easy dinner with only 4.1g net carbs per serving.
In a recent post, I mentioned that I’m really into portobello mushrooms lately. This is becoming a staple in our house…especially when I don’t have much time to make dinner. I always have peppers and onions on hand as well as frozen rotisserie chicken. So I can throw these fajita stuffed portobellos together quickly and my husband and I just love them. Of course it’s another low carb, Paleo meal for us so that is a bonus. We don’t eat anything else with it and it’s very satisfying.
I wrote in my last portobello post (Bacon Blue Cheese Burger Stuffed Portobello) that I prepare the mushrooms ahead of time by cleaning out the gills, rubbing with oil and baking for about 10 minutes. I do a bunch at once so I have them on hand for later in the week. They keep nicely in the refrigerator. To make the stuffing, I just sauté onions, peppers, tomatoes and spices and add my cooked chicken last. Once all the flavors are incorporated, I fill the caps.
I like using fresh veggies from the garden with these. We had bell and banana peppers this year as well as grape tomatoes so I used them all in this recipe. After you stuff the mushrooms, top with shredded cheese and bake for 10 minutes more.
When they come out of the oven, they are ready to serve. They reheat well too.
Fajita Stuffed Portobellos
So that is all there is to it. Another quick and easy low carb meal for you (approximately 4.1 net carbs). If you haven’t tried portobellos yet I encourage you to try them. Just find other ingredients that naturally go with mushrooms (like burgers and fajitas) and you won’t be disappointed. I have a few more stuffed portobello mushroom recipes in the pipelines so if you like these, stay tuned for more in the next couple weeks. Enjoy!
Fajita Stuffed Portobellos (Low Carb & Paleo)
Ingredients
- 6 portobello caps
- 2 Tablespoons olive oil
- 1 cup sliced onions
- 1 green pepper sliced
- 2 banana peppers seeds and ribs takes out sliced
- 1 cup tomatoes
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 ½ cups cooked chopped chicken
- ½ cup shredded cheddar cheese omit if strictly Paleo
Instructions
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Clean mushroom caps by scraping out the gills with a spoon.
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Rub both sides of caps with olive oil and bake in a 350 degree oven for 10 minutes.
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In the meantime add 2 tablespoons of olive oil to a large sauté pan.
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Add onions and peppers and sauté until softened.
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Add spices and chicken and cook for another 5 minutes.
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Once mushrooms are done and cooled so you can handle them, fill each cap with chicken mixture and top with shredded cheese.
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Bake in 350 degree oven for 10 minutes or until cheese is melted and browned.
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Net carbs = 4.1g
rick says
My lovely wife can do more delicious things with a mushroom than anyone I know
These were yummy
Denise says
my sweetheart! 🙂
Debbie says
Wow these look amazingly delicious! I’m going to try them!
Lou Lou Girls says
I’m always so amazed by you! This looks so good! Pinned and tweeted. I appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Monday! Lou Lou Girls
Joy @ Joy Love Food says
I love portabella mushrooms and fajitas too, your dish combining the two sounds wonderful! Thanks for sharing at What’d You Do This Weekend?!
Audrey says
You make the most amazing dishes with mushrooms, and this one is no exception.
Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
[email protected] says
Yeah, I’m on a kick. When I find something new, I tend to eat them and eat them until I am sick of them! hahaha
Sammi says
Yum! Your photos are gorgeous…I almost licked my screen. lol Yes, I am starving right now and totally wish I had portobellos on hand!! Pinned 🙂
[email protected] says
Thank you! Hope you get to try them. I think we eat them once a week now.