Stuffed Portobello Mushrooms

This recipe works for both vegetarians and non-vegetarians—the only modification would be the type of cheese used. Serves as a side dish for main courses or even as a pre-workout snack.

Nutritional Content per Stuffed Mushroom:

Carbohydrates: 7 gr equals half a serving
Protein: 8 gr equals one serving
Fat: 4 gr equals 1 serving

Ingredients:

• 2 large portobello mushrooms
• 1 handful of baby spinach
• 4 tablespoons chunky salsa
• 45 gr shredded cheddar cheese, Mexican-style, or Pepper Jack
• Cilantro to taste

Preparation:

• Preheat oven to 350 degrees, clean the mushrooms and remove the stems
• Line a baking sheet with aluminum foil—the mushrooms release a lot of water, so this step is important
• Assemble the mushrooms: place the spinach leaves first, then add 2 tablespoons of chunky salsa on each mushroom, cover with shredded cheese (approximately 22 gr for each mushroom)
• Bake for 20 minutes
• Once ready, sprinkle with cilantro