Stuffed Portobello Lasagna Pockets
Makes 4 servings
Low Carb Deliciousness!!
-4 portobello mushrooms, washed, stem removed & inside scraped
-1 tbsp extra virgin olive oil
-1/2 white or yellow onion, diced
-1 clove garlic, minced
-1 lb organic grass-fed beef, 97% lean or organic ground turkey breast
-1 cup cottage cheese or ricotta
-1 cup low sugar chunky spaghetti sauce
-1/2 cup grated Parmesan cheese or 1 cup shredded mozzarella (both options pictured)
Preheat oven to 350 degrees.
Prepare a cookie sheet with parchment paper (my preference) or aluminum foil for easy cleanup.
Heat oil in skillet on medium heat.
Add diced onion and sauté until softened. Add garlic and stir. Add hamburger or turkey to pan. Cook thoroughly, stirring often.
Remove skillet from heat. Drain hamburger or turkey. Set aside.
Wash and pat dry mushrooms. With spoon or fingers, remove stem and scoop out the underside (as seen below).
To assemble pockets:
Layer in each mushroom —
1/4 cup drained hamburger or turkey
1/4 cup cottage or ricotta cheese
1/4 cup low sugar spaghetti sauce
2 tablespoons parmesan or 2-4 tbsp mozzarella
Bake at 350 for 20-25 minutes.
Let cool 5 minutes.
Enjoy with a side of greens or other nutritious, low-carb veggies!