Stuffed Portobello Mushrooms with savory beef, sautéed onions, pepper jack cheese, and au jus are the most amazing low carb dinner!
Course Main Dish
Cuisine American
Keyword low carb, mushroom
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 6people
Calories 235kcal
Author Shannon Johanson
Ingredients
30 ouncepackage slow cooked beef roast with au jus
6portobello mushrooms
1medium onionsliced thin
6slicespepper jack cheese
Fresh parsleychopped, for garnish
Instructions
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.