Stuffed mini portobello mushrooms

(Low carb recipe)

Inspired by Dearna Bond's recipe

Nutritional values ​​(portion 2 mushrooms)

Calories: 90 Kcal.

Total carbs: 3.6 g; fiber: 1.5 g; net carbs: 2.1 g;

protein: 4.8 g; fat: 7.1 g.

Ingredients (for 5 servings):

10 small Portobello mushrooms, stems and hymenium strips removed (300g)

1/2 teaspoon sea salt

2 tablespoons virgin olive oil, divided (30 ml)

1 cup spinach or chard

1 clove garlic, minced

5 tablespoons of nutritional yeast / or parmesan cheese for people who consume it.

Preparation :

1. Turn on the oven, top part, high temperature and place the oven tray in the middle.

2. Remove the stems from the mushrooms and use a spoon to remove some of the flakes.

3. Place the Portobellos on a tray greased with olive oil or ghee. Sprinkle with half of the salt and cook for 2-3 minutes on each side. Drain immediately and carefully wipe with absorbent paper.

4. Heat a tablespoon of olive oil in a small skillet and add the garlic. Cook over medium heat for 30 seconds, stirring occasionally. Then add the vegetables and cook, stirring occasionally, for 5 minutes. Allow to cool for a few minutes and then add the nutritional yeast.

5. Divide the mixture into the Portobellos.

6. Return to the oven and bake for about 3-4 minutes until golden.

7. Store in a covered container for up to 3 days in the refrigerator. Reheat before serving.