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Fajita Stuffed Portobellos (Low Carb & Paleo)
These fajita stuffed portobellos make for a delicious and easy low carb dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Denise Wright (MyLifeCookbook.com)
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6
portobello caps
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2
Tablespoons
olive oil
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1
cup
sliced onions
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1
green pepper
sliced
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2
banana peppers
seeds and ribs takes out sliced
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1
cup
tomatoes
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½
teaspoon
salt
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½
teaspoon
chili powder
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¼
teaspoon
pepper
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½
teaspoon
cumin
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½
teaspoon
paprika
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1 ½
cups
cooked chopped chicken
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½
cup
shredded cheddar cheese
omit if strictly Paleo
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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