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Rosemary Stuffed Portabellas

Submitted by: Mary on 02/26/2004
1720 views
2.89 avg rating
172 votes
 
 
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Ingredients

8 Portobello mushrooms (about 2 pounds)
2 T Olive oil
8 ozs Sliced baked ham
2 Garlic cloves

3 scallions
1 1/2 T chopped fresh rosemary
4 Slices of low carb bread
2/3 C Grated Asiago cheese

Directions

Preheat the oven to 425F. Line a jelly-roll pan with foil.



Stem the mushrooms and reserve stems for another use. Wipe the mushroom caps with paper towels. Brush the tops with 1 tablespoon of the olive oil. Place on foil-lined baking sheet, cap side down. Bake for 6 minutes.



Meanwhile, dice the ham. Mince the garlic. Finely chop the scallions. Chop enough rosemary to measure 1 1/2 tablespoons.



Tear the bread into large pieces and place in a food processor - pulse to medium-sized crumbs and transfer to a medium bowl.



Add the ham, cheese, garlic, scallions, rosemary, and 2 tablespoons water, stir until combined. Spoon the stuffing mixture onto the mushroom caps, mounding it in the center and pressing down on it gently with your hands. Bake for 5 minutes, or until heated through. Drizzle the mushrooms with the remaining 1 tablespoon olive oil.

Servings

4

Calories

7.5

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with cauliflower that has been riced and steamed. Season cauliflower with salt and pepper to taste. Flavor with butter and serve.
 
 
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