Reprinted with permission from Rockridge Press from the fasting guide and cookbook Keto Intermittent Fasting: 100 High-Fat Low-Carb Recipes and Fasting Guidelines to Supercharge Your Health by Brian Stanton with Michelle Anderson. Portobello mushrooms have a meaty texture that soaks up spices, herbs, and other flavorings like a sponge. It’s no wonder they’re a main course in many vegan and vegetarian restaurants. Mushrooms are a rare vegetable source of vitamin D and also contain high levels of potassium. The cheese and olive oil (the fats) in this recipe help you absorb that all-important vitamin D.
Ingredients List
- 1/2 cup extra-virgin olive oil
- 1 tsp minced garlic
- 6 large portobello mushrooms, stems removed
- 1 cup low-carb tomato sauce
- 2 cups shredded mozzarella cheese
- 2 Tbsp chopped fresh basil, for garnish
Instructions
- Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.
- In a medium bowl, stir together the olive oil and garlic; then add the mushrooms to the bowl. Rub the oil all over the mushrooms and place them gill-side down on the prepared baking sheet.
- Broil the mushrooms until they are tender, turning once, about 4 minutes in total.
- Remove the baking sheet from the oven and evenly divide the tomato sauce among the mushroom caps, spreading it on the gill side. Then top with the mozzarella cheese.
- Broil the mushrooms until the cheese is melted and bubbly, 1 to 2 minutes.
- Serve topped with the basil.
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