Keto Roasted Portobello Mushroom Melts with Gruyere Recipe
![Atkins Keto Roasted Portobello Mushroom Melts with Gruyere](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/5b6e6bdfb28b6edb2ce54d9350004a0c_737a8d58-f205-4d9f-be2d-979e1a7f47f3.png)
2.5g
Net Carbs
Net Carbs
Prep Time: 10 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:American
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.8g
Protein
20.5g
Fat
1.1g
Fiber
257.4cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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2 tablespoon Extra Virgin Olive Oil
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2 tbsp Parsley
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1 tsp Garlic
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1 tsp Salt
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0 1/4 tsp Black Pepper
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4 cap Portobello Mushroom Caps
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6 oz Gruyere Cheese
DIRECTIONS
- Heat broiler.
- Mix oil, parsley, and minced 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 Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.