Avocado Cream Portobellos Recipe - Low Carb & Healthy
Low carb recipe for Avocado Cream Portobellos which belongs to the Sides recipe category.
- 6 small portobello mushrooms (My grocery store has these under the name
- Baby Bellas.)
- cup (60 ml) olive oil
- 2 cloves garlic
- 1 tablespoon (4.2 g) dried thyme
- 2 dashes hot pepper sauce
- 1 small black avocado
- 3 tablespoons (45 g) sour cream
- 2 tablespoons (20 g) minced red onion
- 6 slices bacon
Start a charcoal fire or preheat a gas grill.
Remove the stems from your portobellos (save them to slice and saute for omelets or to serve over steak!) and set the mushroom caps on a plate.
Measure the olive oil and crush one of the cloves of garlic into it; then stir in the thyme and the hot pepper sauce.
Using a brush, coat the portobello caps on both sides with the olive oil mixture.
Next, cut open the avocado, remove the pit, and scoop it into a small mixing bowl.
Mash it with a fork.
Stir in the sour cream, the onion, and the other clove of garlic, crushed.
Add salt to taste.
Now we have to get your bacon cooking.
Lay it on a microwave bacon rack or in a glass pie plate, and cook it on high for 6 minutes (times may vary a bit depending on the power of your microwave).
While your bacon is cooking, go grill your mushrooms! Lay them on an oiled grill over well-ashed coals or over a gas grill set to medium to medium-low.
Grill for about 7 minutes per side or until done through, basting frequently with the olive oil mixture?you'll also want a water bottle to put out flare-ups.
When your mushrooms are appealingly grilled, put them back on their plate and march them back to the kitchen.
Check your bacon; if it's not crisp, give it another minute or two and then drain it.
Divide the avocado mixture between the mushrooms, piling it high in a picturesque fashion.
Crumble a slice of bacon over each stuffed mushroom and serve.
Each will have 9 grams of carbohydrate and 3 grams of fiber, for a usable carb count of 6 grams; 6 grams protein; 701 milligrams of potassium!