Chicken Stuffed Portobello Mushrooms Recipe (keto, protein)
This chicken stuffed portobello mushrooms recipe makes for a delicious and easy low carb dinner. Filled with a Mexican chicken fajita ingredients these portobello caps are a great keto substitute for tortillas!
Ingredients
- 6 portobello caps
- 2 tablespoons olive oil
- 1 cup sliced onions
- 1 cup green and sweet bell pepper sliced
- 1 cup grape tomatoes sliced in half
- 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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Preheat oven to 350°F. Spray a baking sheet with nonstick spray and set aside.
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Clean mushroom caps by taking out of the stem and scraping out the gills with a spoon. Rub both sides of caps with olive oil or cooking spray and place on the prepared baking sheet tops up. Place in the preheated oven and bake for 10 minutes.
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While they are baking, get out a large skillet and heat to medium heat. Add 2 tablespoons of olive oil and when it heats up, add the onions, tomatoes and peppers and sauté until softened.
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Then add spices and cooked chopped 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. Place back on the baking sheet and place back in the oven.
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Bake in 350°F oven for 10 minutes or until cheese is melted and browned. Store leftovers in an airtight container.
Recipe Notes
The nutrition data for 1 serving is 226 calories / 9.8g / 5.4g carbs / 1.4g fiber / 20.8g protein = 4g net carbs