There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.
This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper
- Preheat oven to 400º.
- Line a baking sheet with foil or parchment paper.
- Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
- Drizzle the mushroom caps with olive oil and season with salt and pepper.
- Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
- While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
- Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
- Add the heavy cream, chicken broth, and parsley.
- Bring the mixture to a boil and reduce heat to low.
- Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
- Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
- Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
- Top with another spoonful of the sauce and a sprinkling of panko.
- Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.
Recipe adapted from Peace, Love, and Low Carb.
Looking for more portobello recipes? Give this one a try!
Finding family friendly low-carb recipes can be a struggle. One go to ingredient you can work miracles with are eggs. Yes, the incredible, edible egg! I love that you can mix in practically any ingredients with eggs, throw the mixture in a pie dish and voilá! Dinner is done! Call it a frittata, a quiche, a pie, whatever your heart desires. My son is a cheeseburger fanatic (what 3 year old boy isn’t?) so when I told him we were having a cheeseburger pie for dinner his little blue eyes lit up. (It amazes me that all I have to do to get him to try something new is give it a fun name. Now if only that trick worked with my husband…) When I initially made this it was for dinner, but I will tell you the leftovers make an awesome breakfast too. Who would have thought of throwing all your favorite hamburger toppings right into a pie dish? I will tell you who, this crazy diva!
3/4–1 lb of lean ground beef
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 yellow onion, chopped
2 c slice white mushrooms
6 large eggs
3 tbsp milk
1 1/2 c shredded Swiss cheese
- Preheat oven to 400º.
- In a large skillet cook the ground beef over medium high heat.
- When the meat is still a little pink add in the salt, pepper, garlic powder, onion, and mushrooms.
- Cook until the onions are translucent and meat cooked through.
- Remove from heat and drain off any excess fat.
- In a large mixing bowl whisk together the eggs, milk, and 1 cup of the shredded Swiss cheese.
- Add the cooked meat mixture to the mixing bowl and stir to combine.
- Transfer the egg mixture to a greased pie dish.
- Sprinkle the remaining Swiss cheese over the top.
- Bake for 25–35 minutes or until set and no longer “jiggly” in the middle.
- Allow to cool for 5 minutes before cutting and serving.
Whenever I am getting ready to go on my bi-annual cleanse I allow myself one binge day and of course that includes my “last meal.” (It’s not really a last meal per say, but my last “bad” meal for 11 days.) This round I knew I needed something completely indulgent. I decided on one of my favorite types of burgers, a classic patty melt. A juicy ground beef patty smothered in cheddar and Swiss cheeses, some caramelized onions, and of course some 1000 island dressing. Heaven between two toasted slices of buttered sourdough toast. Go big or go home right? Well if you are looking for one of the best burger recipes ever give this a try. It is totally basic and completely wonderful!
1 lb ground beef
2 tbsp Worcestershire sauce
salt and pepper
4 tbsp butter, divided
1 large yellow onion thinly sliced
4 slices cheddar cheese
4 slices Swiss cheese
8 slices sourdough bread
1000 island dressing
- Mix together the ground beef, Worcestershire sauce, salt, and pepper.
- Form the meet into four thin patties.
- Melt two tablespoons of the butter in a skillet over medium high heat.
- Add the sliced onions and cook stirring frequently until they are a nice golden brown color, about 15 minutes.
- While the onions are cooking heat a large skillet over medium-high heat and add the patties.
- Cook the patties for 5 minutes and then flip over.
- Add a slice of Swiss and a slice of cheddar to each patty.
- Continue cooking the burgers for another 5 minutes or until cooked through.
- Toast the slices of sourdough bread and spread one side of each slice with butter.
- Spread the opposite side of each slice with a generous amount of 1000 island and keep them dressing side up.
- Place a heap of the caramelized onions on 4 slices of the bread.
- Add the cooked patty to the piles of onions and place the remaining slices of bread on top, dressing side down.