Recipes

Keto Roasted Portobello Mushroom Melts with Gruyere Recipe

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Atkins Keto Roasted Portobello Mushroom Melts with Gruyere
3g
Net Atkins Count TM
Prep Time: 10 Minutes
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.
14.9g

Protein

20.9g

Fat

1.4g

Fiber

259.2cal

Calories

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INGREDIENTS

  • 2 Tbsp olive oil USDA
  • 2 Tbsp fresh parsley FNDDS
  • 1 tsp fresh garlic FNDDS
  • 0 1/2 tsp table salt USDA
  • 0 1/4 tsp black pepper, ground USDA
  • 14 oz fresh portobello mushrooms Canadian Nutrient File
  • 6 oz gruyere cheese FNDDS

DIRECTIONS

Ingredient note: 4 medium portobello caps will weight about 14 ounces total.


  1. Heat broiler.
  2. 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.
  3. Broil 6-inches from heat source 3-4 minutes, until tender. Remove from heat.
  4. 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.

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.