Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
245
Calories
10g
Protein
20g
Fat
9g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 portobello mushroom (about 3 ounces), stem removed, wiped clean with a damp paper towel
- Garlic oil spray
- 1 tablespoon low-carb tomato sauce (such as Raos)
- 2 tablespoons shredded mozzarella cheese
- =
Directions
1
1. Heat oven to 425º F. Spray both sides with garlic oil and place on an aluminum foil-lined baking sheet. Bake 30 minutes, or until fork tender, turning once halfway through cooking time. Increase heat to broil.
2
2. Top concave side of mushroom with tomato sauce and cheese. Place under broiler for 1 minute or until cheese melts and bubbles.
Recipe sourced from
fandom