This weekend I had Italian…like really bad for you Italian food. The amount of carbs is probably 5x the amount I normally consume. Then you know what happened? I gained 3 lbs…all because of bad food choices. I am annoyed with myself lol. However, starting yesteday, I am making sure I do no cheating, NO sugar, NO starch. I am also doing a 30 day bootcamp with Alison from Insulin Resistance Diet Info starting Sept. 8th, but I am cutting out the bad now because I cant afford to wait any longer. I also told myself, if I can do well on this program with no cheating, and lose 15 to 20 lbs by Oct. 15th I am going to buy this Michael Kors Chelsea Bag. Nothing wrong with rewarding yourself lol. I really want that bag, and chances are I will buy it either way, but I will feel better about it if I work for it.
So anyway, I made these stuffed mushrooms for my husband’s lunch. I usually experiment at lunch time to see if he likes it. All was good 🙂
6 medium portobello mushrooms
1/4 lb Ground Beef
1 tsp Worcestershire
1 Tbsp Parmesan Cheese
1/2 tsp salt
1/2 tsp pepper
dash of cayenne
6 small slices Cheddar Cheese (I cut mine from a large block)
3 cherry tomatoes, sliced
6 basil leaves
Preheat your oven to 350 degrees.
Remove the stems from your mushrooms, and cut them along the bottom sides to make a smooth edge. Scrape out the brown middle of the mushroom into a bowl. The brown insides are called Gills just FYI lol.
In the same bowl, mash up the avocado, then add the beef, Worcestershire, Parmesan, salt, pepper and cayenne. Mix together until everything is combined.
Stuff the mushrooms with the beef mixture, then top with cheddar cheese.
Place each mushroom in a baking dish, and place in the oven for approximately 20 minutes until the cheese is melted and beef is cooked through.
Once removed from the oven, top with 1 basil leaf and slice of tomato.
Recipe makes 6 mushrooms
Each mushroom has 2.5 net carbs