Wednesday, June 25, 2014

Stuffed Carne Asada Portobello Mushroom *LOW CARB*

These are my homemade stuffed portobello mushrooms with carne asada, tomatoes, green onion, queso fresco (Mexican cheese) and a dollop of El Salvadorian sour cream (regular sour cream of plain yogurt is great too). They are guilt-free, sorta healthy and low carb.

I posted a photo on my Instagram @rebekkahceleste and got so many likes and compliments. One of my instagram friends even recreated it for her friends.

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1. Clean the portobello mushrooms with a damp paper towel by wiping the caps and taking off the stems. Season with a little bit of sea salt and course ground pepper and bake in a 374 degree oven for 15-20 minutes.

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2. While waiting for the mushrooms to cook. Pan sear the carne asada. You can use shredded rotisserie chicken or any meat you prefer.

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3. Once the mushrooms are cooked, take them out of the oven and place on a plate. Pile on the meat.

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4. Pile on the tomatoes and green onions. You can use raw onion if you'd like.

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5. Add chopped cilantro, crumbled queso fresco or Mexican cheese and a dollop of sour cream.  Enjoy!!!

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You can make it Vegetarian and Vegan. Replace meat with pinto or black beans and omit cheese and sour cream. It will still be just as delicious.

1 comment:

Sharlynn Ng said...

This looks soo good! I would add on a side of couscous to this and some salsa and I'd have a filling delicious salad!


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