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These fajita stuffed portobellos make for a delicious and easy low carb dinner.  

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)

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
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 1/2 cups cooked chopped chicken
  • 1/2 cup shredded cheddar cheese omit if strictly Paleo

Instructions

  1. Clean mushroom caps by scraping out the gills with a spoon.
  2. Rub both sides of caps with olive oil and bake in a 350 degree oven for 10 minutes.
  3. In the meantime add 2 tablespoons of olive oil to a large sauté pan.
  4. Add onions and peppers and sauté until softened.
  5. Add spices and chicken and cook for another 5 minutes.
  6. Once mushrooms are done and cooled so you can handle them, fill each cap with chicken mixture and top with shredded cheese.
  7. Bake in 350 degree oven for 10 minutes or until cheese is melted and browned.
  8. Net carbs = 4.1g