Keto Roasted Portobello Mushroom Melts with Gruyere
3.0g
Net Carbs
14.9g
Protein
20.9g
Fat
1.4g
Fiber
259
Calories
Ingredients:
- 4 caps Portobello Mushroom Cap
- 1 teaspoon Garlic
- 6 ounces Gruyere Cheese
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley
Directions:
Ingredient note: 4 medium portobello caps will weight about 14 ounces total.
- Heat broiler.
- In a small bowl mix oil, chopped parsley, and minced or pressed garlic. Arrange mushroom caps stem side up on a baking sheet; sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture.
- Broil 6-inches from heat source 3-4 minutes, until tender. Remove from heat.
- Heat oven to 450°F. Lay 1 ½ ounces Gruyere over each mushroom, leaving a small border. Bake 5 minutes until cheese is bubbly and melted. Top with a sprinkle of fresh parsley if desired. One portobello cap as described is one serving.
