Granola without grains. Appropriate for a ketogenic (low-carb, high-fat) diet. Enjoy, try it alone, or eat it like cereal.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- cooking spray
- 4 large portobello mushrooms
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced, or more to taste
- 1 pound ground chicken
- 1 ½ cups shredded Gouda cheese, divided
- 1 small tomato, seeded and chopped
- 4 ounces spreadable goat cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon minced fresh rosemary
- ½ teaspoon minced fresh basil
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Spray a casserole dish large enough to hold the mushrooms with cooking spray.
- Remove mushroom stems; chop and set aside in a medium bowl. Use a spoon to carefully remove gills, making sure you don’t tear the mushroom caps; discard gills. Invert the mushroom caps and place in the prepared dish.
- Heat oil in a large frying pan over medium heat. Add onion and garlic; saute for 5 minutes. Add ground chicken and cook, breaking it apart with a wooden spoon, until crumbly and no longer pink, about 10 minutes.
- Add chicken mixture to the chopped mushroom stems. Stir in 1 cup Gouda cheese, tomato, goat cheese, parsley, rosemary, and basil. Fill the cavity of each mushroom with the mixture, mounding it slightly.
- Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/2 cup Gouda over the mushrooms and bake until cheese melts, about 5 more minutes. Serve hot.
- You can use ground pork for ground chicken, and lactose-free Gouda for regular.
- I use goat cheese made from goat’s milk, not regular milk.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 140 mg |
| Dietary Fiber | 1 g |
| Protein | 44 g |
| Saturated Fat | 15 g |
| Sodium | 593 mg |
| Sugars | 4 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |