Low Carb Portabella Caps Stuffed W Loaded Mash Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(1645 reviews)
Low Carb Portabella Caps Stuffed W Loaded Mash
Zylo Recipes

Description

Imagine biting into a plump mushroom, its earthy flavor mingling with a creamy, savory filling. These stuffed mushrooms offer a delightful combination of textures and tastes that will leave you feeling satisfied. Large mushroom caps serve as the perfect vessel for a delectable filling of roasted cauliflower, transformed into a smooth and comforting mash reminiscent of mashed potatoes.

Roasting the cauliflower brings out its natural sweetness and nutty notes, creating a depth of flavor that complements the earthiness of the mushrooms beautifully. The creamy cauliflower filling is then generously topped with crispy bacon crumbles, adding a salty, smoky crunch that elevates the dish to another level. The bacon's rich flavor permeates the filling, creating a harmonious balance of savory elements.

A blanket of melted cheese smothers the bacon and cauliflower, adding a gooey, decadent layer that pulls everything together. The cheese melts and bubbles in the oven, creating a visually appealing golden-brown crust that hints at the deliciousness within. Each bite offers a burst of flavor, from the umami of the mushrooms to the creamy cauliflower, the salty bacon, and the rich cheese.

The textures are equally appealing, with the soft, yielding mushrooms contrasting with the crispy bacon and the smooth, melted cheese. These stuffed mushrooms make an excellent choice for a warm and comforting lunch. Their rich and savory profile makes them substantial enough to satisfy your hunger and leave you feeling energized.

They can also be served as a satisfying main course, offering a lighter yet flavorful alternative to heavier dishes. To complement the richness of the stuffed mushrooms, consider pairing them with a fresh, vibrant salad. The crisp greens and bright flavors of the salad will provide a refreshing contrast to the savory filling.

Alternatively, you can add a side of grilled chicken or fish to create a more complete and protein-rich meal. These stuffed mushrooms are incredibly versatile and can be adapted to suit your preferences and dietary needs. Whether you're looking for a comforting lunch, a satisfying dinner, or a crowd-pleasing appetizer, these stuffed mushrooms are sure to impress.

Preparation Time

Prep Time
17 min
Cook Time
55 min
Total Time
1 h 12 min

Nutrition Information

Per 1 stuffed cap serving
C
Calories
480 Kcal

C
Carbs
25 g
Fi
Fiber
7 g
Sugar
8 g

P
Protein
35 g

C
Fats
30 g
Saturated Fats 12 g
Unsaturated Fats 15 g

Cholestrol 100 mg
Sodium 700 mg
Potassium 900 mg
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Ingredients

    1.
    Cauliflower, Raw
    Cauliflower, Raw
    8 ounce
    2.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    3.
    Bacon, Pork
    Bacon, Pork
    2 slice - 6" long
    4.
    Salt
    Salt
    ¼ teaspoon
    5.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    6.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    7.
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    Whipping Cream, Extra Heavy/gourmet, Not Whipped
    ½ tablespoon
    8.
    Butter, Unsalted
    Butter, Unsalted
    1 tablespoon
    9.
    Portabella Mushrooms, Raw
    Portabella Mushrooms, Raw
    6 ounce
    10.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    11.
    Salt
    Salt
    ¼ teaspoon
    12.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    13.
    Italian Seasoning
    Italian Seasoning
    ½ teaspoon
    14.
    Cheddar Cheese, Natural
    Cheddar Cheese, Natural
    ¼ cup, shredded

Instructions

    1.
    Preheat an oven to 375 degrees. Cut the cauliflower into small florets and toss with the olive oil. Arrange across either a seasoned sheet tray or a tray lined with parchment paper. Bake the tray for 35-40 minutes, tossing the cauliflower halfway through.
    2.
    While the cauliflower is baking, cook the bacon to a crisp. Once the bacon has cooled, chop into small bits and set aside.
    3.
    When the cauliflower is done, transfer to a food processor. Pulse until blended to a firm mash with the salt, pepper, garlic clove, heavy cream, and butter.
    4.
    Turn your oven’s heat down to 350 degrees. Prepare 2 large portabella mushroom caps by scraping out the dark brown underside with a spoon. Be gentle so as not to break through the edges of the mushrooms. Pour 2 teaspoons of the second amount of olive oil on a seasoned sheet tray. Place the mushroom caps upside down in the oil. Drizzle the remaining olive oil over the mushroom caps, followed by the remaining salt, pepper, and italian seasoning.
    5.
    Scoop your mashed cauliflower into each mushroom cap. Press the mash down gently so it fills the caps. Top off with about 1/3 cup of cheese over each portion, followed by the equivalent of 1 piece of bacon.
    6.
    Set the tray in the oven to bake for 12-15 minutes - until the mushrooms collapse in the oil and the cheese melts.