Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms with savory beef, sautéed onions, pepper jack cheese, and au jus are the most amazing low carb dinner!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people
- 30 ounce package slow cooked beef roast with au jus
- 6 portobello mushrooms
- 1 medium onion sliced thin
- 6 slices pepper jack cheese
- Fresh parsley chopped, for garnish
Preheat oven to 350 degrees. Line a sheet pan with parchment paper.
Remove stems and brown gills from the undersides of mushroom caps using a spoon, and discard. Place mushrooms on prepared baking sheet and brush the tops of the mushrooms with olive oil and set aside.
Place sliced onion in a large skillet along with beef and au jus. Cook covered over medium heat for 7-8 minutes until beef is heated through and onions are just tender.
Turn over mushrooms and stuff each one with equal amounts of beef mixture and top with one slice of pepper jack cheese. Reserve au jus for topping once cooked.
Bake for 25 minutes. Remove and top with au jus and fresh chopped parsley.
Calories: 235kcal | Carbohydrates: 7g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 428mg | Potassium: 355mg | Fiber: 1g | Sugar: 5g | Vitamin A: 215IU | Vitamin C: 1.3mg | Calcium: 216mg | Iron: 0.5mg